-   1  .  •     "  -  -■  i 

II    iNivi:r.:iTY  of 

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-Jl  DPI 


THE  LIBRARY 

OF 

THE  UNIVERSITY 

OF  CALIFORNIA 


BEQUEST 

OF 

ANITA  D.  S.  BLAKE 


Digitized  by  the  Internet  Archive 

in  2006  with  funding  from 

IVIicrosoft  Corporation 


http://www.archive.org/details/americanhousewifOOnewyrich 


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MARKETING 


BEEF. 


Hind  Quarter, 

1.  Sirloin. 

2.  Kump. 

3.  Edgebone. 

4.  Buttock.  " 

5.  Mouse  Buttock. 

6.  Veiny  Piece. 

7.  Thick  Flank. 

8.  Tliin  Flank. 

9.  Leg. 

10.  Fore  Rib ;  Five  Ribs. 


Fore  Quarter. 
11.  Middle  Rib ;  Four  Ribs. 
12v  Chuck ;  Three  Ribs. 

13.  Shoulder  or  Leg  of  Mut- 

ton Piece. 

14.  Brisket. 

15.  Clod. 

16.  Neck  or  Sticking  Piece. 

17.  Shin. 

18.  Cheek. 


VENISON. 


1.  Haunch. 

2.  Neck. 


3.  Shoulder. 

4.  Breast. 


THE 

AMERICAN  HOUSEWIFE: 

CONTlIXIKa  THX  MOST 

VALUABLE  AND  ORIGINAL  RECEIPTS 

IN  ALL  THE  VARIOUS  BRANCHES 
or 

C  O  O  KX2  B  Y  - 

AKS 

WRriTEN  IN  A  MINUTE  AND  SIETHODICAL  MANNER. 

TOQETHBR  WITH 

A  COLLECTION  OF  MISCELLANEOUS  RECEIPTS, 

AND  DIRECTIONS  RELATIVE  TO  HOUSEWIFERY. 
BT  AX  EXPERIENC£I>  LADY. 

ALSO   THE 

#HOIiE    ART    OF    CARTIIfO, 

ILHT3TB-A.TKD  BY 

SIXTEEN  ENGRAVINGS. 


-THIRD  EDITION, 


NEW    YORK: 
PUBLISHED  BY  DAYTON,  AND  SAXTON 

(SUCCESSCRS  TO   GOULD,  NEWMAN,   AITD  SAXTON,) 
CORNER  or  FULTON  AND  NASaAD  STS. 

1S41. 


Entered  according  to  Act  of  Congress,  in  the  year  1841,  by 

Dayton  &  Saxton, 

in  the  Clerk's  Office  of  the  District  Court  of  the  United  States  for  the  Southern 

District  of  New-York. 


m      AGRIGJITURE 
tS!FT 


PLATE. 


MUTTON. 


1.  Leg. 

2.  Loin,  Best  End. 

3.  Loin,  Chump  End. 
4*  Neck,  Best  End. 
5.  Neck,  Scrag  End. 


6.  Shoulder, 

7.  Breast. 

A  Chime  is  two  Loins. 
A  Saddle  is  two  Necks. 


1.  Loin,  Best  End. 

2.  Loin,  Chump  End, 

3.  Fillet. 

4.  Hind  Knuckle, 

5.  For«  Knuckle. 


Neck,  Best  ^nd. 

7.  Neck,  Scrag  End. 

8.  Blade  Bone. 

9.  Breast,  Best  End. 
10.  Breast,  Brisket  End. 


irm^ 


PORK. 

I.  The  Spare  Kib. 

4.  Fore  Loin- 

2.  Hand. 

5.  Hind  Loin. 

3.  Spring. 

6.  Leg, 

PREFACE. 


ASiC 

*  Aari'c. 

The  writer  does  not  deem  any  apology  necessary  for  adding  another  to  the  long 
list  of  gastronomic  works,  provided  she  has  accomplished  the  desirable  object  of 
producing  a  Cook  Book  which  shall  commend  itself  to  all  persons  of  true  taste- 
that  is  to  say,  those  whose  taste  has  not  been  vitiated  by  a  mode  of  cooking  contra- 
ry to  her  own.  A^'  ugh  not  a  Ude  or  a  Kitchener,  she  does  profess  to  have  suffi- 
cient knowledge  uf  the  culinary  art,  as  practised  by  good  .American  cooks,  to 
instruct  those  not  versed  in  this  truly  interesting  science. 

The  inefficiency  of  most  works  of  this  kind  are  well  known  to  all  experienced 
housekeepers,  they  being  generally  a  mere  compilation  of  receipts,  by  those  who 
have  no  practical  knowledge  of  the  subject,  and  are  consequently  unable  to  judge 
of  their  correctness,  or  to  give  the  necessary  directions  for  putting  the  ingredients 
together  in  the  right  manner.  A  conviction  that  a  good  practical  Cook  Book  was 
much  needed,  induced  the  writer  to  exert  herself  to  supply  the  deficiency.  She 
does  not  pretend  to  infallibility,  but  having  taken  a  great  deal  of  pains  to  have  each 
receipt  as  correct  and  nice  as  possible,  she  trusts  that  they  will  generally  give  sat- 
isfaction. 

The  mode  of  cooking  is  such  as  is  generally  practised  by  good  American  house- 
keejwrs,  and  the  receipts  embrace  all  the  various  branches  of  the  culinary  science, 
from  preparing  the  most  simple  vegetables  or  broths,  to  making  the  most  delicate 
cake,  creams,  sweetmeats,  &c.  The  writer  has  endeavored  to  combine  both  econ- 
omy and  that  which  will  be  agreeable  to  the  palate,  but  she  has  never  suffered  the 
former  to  supersede  the  latter.  This  book  is  intended  for  all  classes  of  society,  em- 
bracing receipts  both  for  rich  and  plain  cooking,  and  written  in  such  a  plain  man- 
ner, that  the  most  unskilled  need  not  err.  Placed  in  the  hands  of  any  servant  of 
common  capacity,  who  can  read,  it  will  set  aside  the  necessity  of  those  frequent 
applications  for  directions,  with  which  the  patience  of  housekeepers  is  often  tried. 
The  experienced  cook  may  smile  at  the  minuteness  of  the  directions ;  but,  if  she 
has  witnessed  as  much  good  food  spoiled  by  improper  cooking  as  the  writer  of  these 
receipts,  she  will  not  think  she  has  been  too  explicit. 

In  regard  to  the  seasoning  of  food,  it  has  been  found  impossible  to  give  any 
exact  rules,  as  so  much  depends  upon  the  quality  of  the  seasoning  and  food.  The 
cook  should  be  careful  not  to  have  the  natural  flavor  of  the  food  overpowered  by 
the  seasoning ;  and  where  a  variety  of  spices  are  used,  no  one  of  them  should  pre- 
dominate. 

Independent  of  the  receipts  for  cookery,  we  have  annexed  a  collection  of  mis- 
cellaneous receipts  relative  to  housekeeping,  which,  together  with  the  copious 
illusuations  and  directions  for  carving,  we  trust  wUl  render  it  of  superior  useful- 
ness. 

In  conclusion,  the  writer  would  give  her  sincere  thanks  to  those  of  her  friends 
vfho  have  kindly  furnished  her  with  their  choice  and  valuable  receipts :  and  to 
those  into  whose  hands  the  book  may  fall  she  would  ask  a  fair  trial  of  them  before 
passing  judgment 

253 


CONTENTS. 


No, 


Page 


Observations  respecting  Meat, 

Roast  Beef, 

Beefsteak, 

Alamode  Beef,   . 

Beef  Liver, 

To  Corn  Beef,    . 

Mutton,  .... 

Veal, 

Veal  Cutlets, 

Calf's  Head,      . 

Force  Meat  Balls, 

Calf's  Feet, 

Calf's  Liver  and  Heart, 

Collops,  ... 

Flaw,       .  .  . 

Fillet  of  Veal,     . 

Lamb, 

Shoulder  of  Lamb,  Grilled, 

Lamb's  Fry, 

Turkey, 

Goose,     . 

Chickens, 

Fricassee, 

Pigeons, 

Ducks,    . 

Baked  or  Roast  Pig,      . 

Sweet  Bread,  Liver,  and  Heart, 

Pressed  Head,   . 

Souse, 

Tripe,      . 

Sausages, 

To  Cure  and  Cook  Hams, 

To  Salt  and  Smoke  Tongues, 

Curries,  . 

MEAT  PIES. 


35  Chicken  Pie, 

36  Beefand  Mutton  Pie,    . 

37  Chicken  and  Veal  Pot  Pie, 

38  To  Frizzle  Beef, 

39  Warmed-over  Meats,    . 

40  A.  Ragout  of  Cold  Veal, 

GRAVIES  AND   SAUCES. 


41  Drawn  Butter,  .  .      25 

42  Burnt  Butter,  .  .      25 

43  Roast  Meat  Gravy,       .  .      25 

44  Sauce  for  Fish,  Salad,  and  Cold 

Meat,  .  .  .26 


No. 


Page 


GRAVIES  AND  SAUCES. 


45  Wine  Sauce  for  Mutton  and  Ven- 

ison,    .... 

46  Rice  Sauce, 

47  Oyster  Sauce,     . 

48  Celery  Sauce,     . 

49  Brown  Sauce  for  Poultry, 

50  Savory  Jelly  Sauce  for  Cold  Meat, 

51  Liver  Sauce  for  Fish,    . 

52  Lobster  Sauce,  . 

63  Chicken  Salad,  . 

64  Turtle,  or  Calf's  Head  Sauce, . 

55  Apple  and  Cranberry  Sauce,   . 

56  Pudding  Sauce, 
67  Tomato  Soy, 

58  Tomato  Catsup, 

59  Mushroom  Catsup, 

60  Walnut  Catsup, 

61  Curry  Powder, 

62  Essence  of  Celery, 


30 


63  Soup  Herb  Spirit,          .  .      30 

64  Plain  Veal  Soup,           .  .      30 

65  Mock  Turtle,  or  Calf's  Head 

Soup,               .           .  .31 

66  Beefand  Black  Soup,   .  .      31 

67  Chicken  and  Turkey  Soup,  .      31 

68  Oyster  Soup,      .           .  .32 

69  Pea  Soup,            .            .  .32 

70  Portable  Soup,               .  .      32 

VARIOUS  METHODS  OF  COOKIIVG  EGGS. 


71  To  Boil  Eggs, 

72  Omelet, 

73  Poached  Eggs, 


74  Directions  for  Broiling,  Boiling, 

and  Frying  Fish, 

.      34 

75  Chowders, 

35 

76  Baked  Fish,       . 

35 

77  Codfish, 

35 

78  Cod  Sounds  and  Tongues, 

36 

79  Halibut, 

36 

80  Bass,       . 

36 

81  Black  Fish, 

36 

82  To  Cook  Shad,  or  Salt  them  fo 

r 

winter  use,      . 

36 

83  Sturgeons, 

87 

■U 


CONTENTS. 


No 


risH. 


84  Pish  Cakes, 

85  Fish  Balls, 

86  Lobsters  and  Crabs, 

87  Scollops, 

88  Eels, 

89  Trout,      . 

90  Clams, 

91  To  Stew  Oysters, 

92  To  Fry  Oysters, 

93  Oyster  Pancakes, 

94  Oyster  Pies, 

95  Scolloped  Oysters^ 

VEGETABLES. 


Pagb 


40 


96  Potatoes, 

97  Potato  Snow  Balls, 

98  Turnips, 

99  Beets, 

100  Parsnips  and  Carrots, 

101  Onions, 

102  Artichokes, 

103  Squashes, 

104  Cabbage  and  Cauliflowers, 

105  Asparagus, 

106  Peas, 

107  Sweet  Corn, 
lOS  To  Bake  and  Boil  Beans, 

109  Greens, 

110  Salads, 
HI  To   Prepare  Cucumbers   for 

Eating, 

112  To  Stew  Mushrooms, 

113  To  Cook  Egg  Plant, 

114  Celeriac, 

115  Salsify,  or  Vegetable  Oyster, 

116  Tomatoes, 

117  Gumbo, 
113  Southern  Method  of  Boiling  Rice, 

PICKLES 

119  General  Directions  for  Pickling, 

120  Peppers, 

121  Mangoes, 

122  Butternuts, 

123  Peaches  and  Apricots, 

124  Cabbage  and  Cauliflowers, 
1-25  East  India  Pickle, 

126  French  Beans  and  Radish  Pods, 

127  Nasturtions, 

128  Samphire, 

129  Onions, 

130  Artichokes, 

131  Cucumbers, 

132  Gherkins, 

133  To  Pickle  Oysters, 

134  Mushrooms, 


135  Wheat  Bread, 

136  Sponge  Bread, 

137  Rye  Bread, 

138  Brown  Bread, 


No. 


139  Indian  Bread, 

140  Potato  Bread, 

141  Rice  Bread, 

142  French  Rolls, 

143  Yeast, 

144  Yeast  Cakes, 


Pi.OB 


168 


170 
171 

46  i  172 

47  173 

47  174 

48  I  175 
48 !  176 


49  178 
49  I  179 
49  i  180 
49    181 


Butter  Biscuit,               .  .      55 

Buttermilk  Biscuit,       .  .      66 

Hard  Biscuit,                 .  .      56 
Saleratus  Biscuit,  or  Short  Cakes,  56 

Potato  Biscuit,                .  .      56 

Sponge  Biscuit,              .  .      57 

Crackers,            .           .  .57 

HOT  CAKES. 

Cream  Cakes,                .  ".      67 

Crumpets,           .            .  .57 

Rice  Cakes,        .           .  .67 

Rice  Ruffs,          .            .  .58 

Buckwheat  Cakes,        .  .      58 

Economy  Cakes,           .  .      58 
Green  Corn  Cake, 
Ground  Corn  Cake, 
Indian  Slap  Jacks, 
Journey  Cakes^ 
Hoe  Cake, 

Muffins,              .           .  .60 

Rai.-=ed  Flour  Waffles,  .      60 

Quick  Waffles,              .  .      60 

Rice  Waffles,                  .  .      61 

Rice  Wafers,                 .  .      61 

SWEET    CASES. 

Directions  for  making  Cake  nice,  61 

Frosting  for  Cake,         .  .      62 

SpongelGingerbread,  .      62 

Hard  Gingerbread,        .  .      63 

Soft  Gingerbread,           .  .      63 

Sugar  Gingerbread,      .  .      63 

Ginger  Snaps,    .            .  .63 

Spice  Cakes,       .            .  .64 

Cider  Cake,        .            .  .64 
Bannoch,  or  Sweet  Meal  Cakes,    64 

Rich  Cookies,                 .  .      64 
Tea  Cakes,  or  Plain  Cookies,        64 

New  Year's  Cookies,  .      65 

Shrewsbury  Cake,        .  .      65 

Tunbridge  Cake,           .  .      65 

Jumbles,             .            .  .65 

Composition  Cake,        .  .      65 
Rusk,      ....      66 

Whigs,                .            .  .66 

Nut  Cakes,         .           .  .66 

Crollers,             .           .  .67 

Molasses  Dough  Cake,  .      67 

Sugar  Dough  Cake,      .  .      67 

Measure  Cake,              .  .      68 

French  Cake,                .  .      68 

Washington  Cake,        .  .     68 

Cup  Cake,         .           .  .68 


4S 

CONTENTS. 

No. 

Page 

No. 

Paob 

SWEET    CAKES. 

PASTRT  AND   PIES. 

195  Plain  Cream  Cake, 

.      69 

196  Rich  Cream  Cake, 

.      69 

246  Lemon  Pie, 

.      84 

197  Cymbals, 

.      69 

247  Cherry  and  Blackberry  Pies, 

.      84 

198  Rich  Loaf  Cake, 

.      69 

248  Grape  Pies, 

.      85 

199  Plain  Loaf  Cake, 

.      70 

249  Currant  and  Gooseberry  Pies, 

85 

200  Shelah,  or  Quick  Loaf  Cake, 

70 

250  Prune  Pie, 

.      85 

201  Rice  Cake, 

.      70 

251  Pumpkin  Pie, 

.      85 

202  Diet  Cake, 

.      71 

252  Carrot  Pie, 

.      86 

203  Lemon  Cake,     . 

.      71 

253  Potato  Pie, 

.      86 

204  Scotch  Cake,      . 

.      71 

254  Sweet  Marlborough  Pie, 

.      87 

205  Pound  Cake,      . 

.      71 

255  Marlborough  Tarts,      . 

.      87 

206  Confectioner's  Pound  Cake, 

.      71 

256  Cocoanut  Pie,               ,^ 

257  Small  Puffs,        .         W 

.      87 

207  Queen's  Cake, 

.      72 

.      88 

208  Delicate  Cake, 

.      72 

209  Jelly  Cake. 

.      72 

CUSTARDS. 

210  Strawberry  Cake,- 

.      73 

211  Superior  Sponge  Cake, 

.      73 

258  Plain  Custard  Pie, 

.      88 

212  Good  Sponge  Cake,      . 

.      73 

259  Rich  Baked  Custards, 

.      88 

213  Almond  Cake, 

.      73 

260  Boiled  Custards, 

.      88 

214  Fruit  Cake, 

.      74 

261  Mottled  Custard, 

89 

215  Black  Cake,       . 

.      74 

262  Cream  Custard, 

.      89 

216  Maccaroons, 

.      75 

263  Almond  Custard, 

89 

217  Cocoanut  Cakes, 

.      75 

264  Apple  Custard, 

.      90 

218  Tory  Wafers, 

.      75 

219  Sugar  Drops,     . 

.      75 

PUDDINGS. 

220  Savoy  Cakes,     . 

.      76 

321  Almond  Cheese  Cakes, 

.      76 

265  Directions  for  making  Pud- 

dings, 

90 

TRIFLES. 

266  Hasty  Pudding, 

90 

267  Corn  Pudding, 

268  Cracker  Pudding, 

91 

222  Flummery, 

.      76 

91 

223  Floating  Island, 

.      76 

269  Boiled  Indian  Pudding, 

91 

224  Whip  Syllabub, 

.      77 

270  Baked  Indian  Pudding, 

91 

225  Ornamental  Froth,  for  Blanc 

271  Minute  Pudding, 

92 

Mange  or  Creams,    . 

77 

272  Boiled  Bread  Pudding, 

92 

226  Ice  Currants, 

.      77 

273  A  Plain  Baked  Bread  Pudding 

,     92 

227  Apple  Snow, 

77 

274  Rich  Bread  Pudding, 

93 

228  Comfits, 

.      77 

275  Flour  Pudding, 

93 

276  Boiled  Rice  Pudding, 

93 

BLANC   MANGE3. 

277  Baked  Rice  Pudding,  without 

Eggs, 
278  Baked  Rice  Pudding,  with  Eg^ 

94 

229  Isinglass  Blanc  Mange, 

78 

js,  94 

230  Calf's  Feet  Blanc  Mange, 

78 

279  Ground  Rice  Pudding, 

94 

231  Rice  Flour  Blanc  Mange, 

78 

2S0  Rice  Snow  Balls, 

94 

232  Unground  Rice  Blanc  Mange, 

76 

281  Cream  Pudding, 

95 

282  Custard  Pudding, 

95 

CREAMS. 

283  Rennet  Pudding, 

95 

284  Fruit  Pudding, 

285  Quaking  Pudding, 

286  Lemon  Pudding, 

95 

233  Snow  Cream, 

79 

96 

234  Orange  Cream, 

79 

96 

235  Lemon  Cream, 

79 

287  Almond  Pudding, 

96 

236  Iced  Creams, 

79 

288  Tapioca  Pudding, 

97 

289  Sago  Pudding, 

97 

290  Orange  Pudding, 

97 

PASTRY  AWD   P1K8 

291  Bird's  Nest,  or  Transparent 

237  Pastry, 

238  Puff  Paste,  or  Confectioner's 

80 

Pudding, 

93 

292  English  Plum  Pudding, 

98 

Pastry, 

81 

239  Apple  Pies, 

240  Mince  Pie, 

81 

FRITTERS   AND   DUMPLINGS. 

82 

241  Rice  Pie, 

83 

293  Plain  Fritters,    ... 

98 

242  Peach  Pie, 

.      83 

294  Apple  Fritters, 

98 

243  Tart  Pies, 

83 

295  Cream  Fritters, 

99 

244  Rhubarb  Pies, 

84 

296  Oxford  Dumplings, 

99 

245  Tomato  Pie,      . 

84 

297  Apple  Dumplings, 

99 

CONTENTS. 


Wo. 


Pagi 


298  Lemon  Symp, 

299  Orange  Syrup, 

300  Blackberry  Syrup, 

301  Elderberry  Syrup, 

302  Molasses  Syrup,   for  Sweet- 

meats, 

303  To  Clarify  Sjrrup  for  Sweet- 

meats, 

SWEETMEATS. 

504  Directions  for  Preserring, 

505  To  preserve  Quinces, 

306  Quince  Marmalade, 

307  To  preserve  Pears, 
303  Pear  Marmalade^ 

309  To  preserve  Peaches, 

310  Peach  Jam, 

311  To  preserve  Peaches  in  Bran- 

dy, 

312  Raspberries, 
813  Cherries, 

314  Currants, 

315  Prunes, 

316  Cranberries, 

317  To  preserve  Crab  or  Siberian 

Apples, 

318  Barberries, 

319  Tomatoes, 

320  To  preserve  Common  Apples, 

321  Cymbelines,  or  Mock  Citron, 

322  Watermelon  Rinds, 
?23  Muskmelons, 

324  Pine  Apples, 

325  Pumpkins, 

326  Gages, 

327  To  preserve  Strawberries, 

328  Blackberry  and  Raspberry  Jam 


329  Strawberry,  Raspberry,  and 

Blackberry  Jellies, 

330  Cranberry,  Grape,  and  Cur- 

rant Jellies, 

331  Quince  Jelly, 

332  Apple  Jelly, 

333  Lemon  Jelly, 

334  Calf's  Feet  Jelly, 

335  Hartshorn  Jelly, 


COMMON   DRINKS, 

Coffee, 

Tea, 

Chocolate, 

Hop  Beer, 

Beer  of  Essential  Oils, 

Spring  Beer, 

Ginger  Beer, 

Instantaneous  Beer, 

Mixed  Wine, 

Currant  Wine, 

Grape  Wine, 

To  mull  Wine, 


336 
337 
338 

339 
340 
341 
"42 
U3 


101 
102 
103 
103 
103 
103 
104 

104 
104 
105 
105 
lOo 
106 

106 
106 
107 
107 
107 
103 
108 
109 
109 
110 
110 
110 


113 
114 
114 
114 
115 
115 
116 
116 
116 
116 
117 
117 


No.  pAGI 

COUKON  DRINKS 

348  Quince  Cordial,            .  .    117 

349  Peach  Cordial,               .  .117 

350  Smallage  Cordial,         .  .118 

351  Currant  Shrub,              .  .    118 

352  Raspberry  Shrub,         .  .118 

353  Lemon  Shrub,               .  .    118 

354  Sherbet,              .            .  .119 

355  Noyeau,              .           .  .119 

356  Mead,                 .           .  .119 

ESSENCES. 

357  Essence  of  Lemon,        .  .    119 

358  Essence  of  Ginger,       .  .    120 

359  Spice  Brandy,                .  .    120 

360  Rosewater,         .           .  .120 

PERFUMERY. 

361  To  extract  the  Essential  Oil 

of  Flowers,                .  .    121 

362  Perfumery  Bags,          .  .    121 

363  Cologne  Water,             .  ,    121 

364  Lavender  Water,           .  .    121 

365  Aromatic  Vinegar,        .  .    121 

COOKERY   FOR  THE   SICK. 

366  Barley  Water,               .  .122 

367  Rice  Gruel,        .           .  .    122 
363  Water  Gruel,                .  .    122 

369  Caudle,                .           .  .122 

370  Arrow  Root  Custards,  .    123 

371  Wine  Whey,                 .  .    123 

372  Stomachic  Tincture,  .    123 

373  Thoroughwort  Bitters,  .    123 

374  Cough  Tea,        .           .  .124 

375  BeefTea,            .            .  .124 

376  Moss  Jelly,         .            :-  .124 

377  Sago  Jelly,         .            .  .    124 

378  Tapioca  Jelly,              .  .    125 


MI3CELI.AITEOrs     RECEIPTS     RELATIVE  TO 
HOUSEWIFERY. 

379  To  renew  Old  Bread  and  Cake,  125 

380  To  keep  Insects  from  Cheese,  125 
3S1  To  pot  Cheese,               .            .  125 

382  To  pot  Butter  for  winter,         .  125 

383  To  extract  Salt  from  Butter,    .  126 
334  To  extract  Rancidity  from  But- 
ter,      .           .           .           .126 

385  To  preserve  Cream  for  a  long 

time,    .  .  .  .126 

386  Substitute  for  Cream,               .  126 

387  To  keep  Eggs  several  months,  126 

388  To  melt  Fat  for  Shortening,    .  126 
349  To  keep  Vegetables  through  ' 

the  winter,      .           .           .  126 

390  To  preserve  Herbs  a  year,       .  126 

391  To  keep  various  kinds  of  Fruit  ' 

through  the  winter,               .  126 

392  To  keep  Pickles  and  Sweet-  ' 

meats,            .          .          .  121 


CONTENTS. 


>. 


No." 


^^: 


Page 


EIXANEOtJS  RECEIPTS. 


«93 


397 

398 


400 
401 
402 


404 
4C5 
406 

407 


410 

411 

#412 
413 

414 

415 

416 
417 
418 
419 
420 
421 

422 

423 
424 

425 

426 

427 


Cautions  relative  to  the  use  of 
Brass  and  Copper  Cooking 
Utensils, 

Durable  Ink, 

Black  Ball, 

Liquid  Blacking, 

Cement  for  the  mouths  of  Bot- 


127 

127 
127 
127 

127 


Cement  for  China^  Glass,  and 

Earthenware,  .  .    127 

Japanese  Cement,         .  .    128 

Alabaster  Cement,         .  .    128 

To  clean  Alabaster,      .  .    128 

Cement  for  Ironware,  .    128 

To  loosen  Glass  Stopples,  when 

wedged  tight  in  bottles,  .  128 
Lip  Salve,  .  .  .128 

Cold  Cream,       .  .  .128 

To  prevent  the  formation  of  a 

crust  on  Tea-Kettles,  .    128 

To  remove  Stains  from  Broad 

cloth,  .  .  .128 

To  extract  Paint  from  Goods,       128 
To   remove  Stains   on  Scarlet 

Woollen  Goods,         .  .    128 

To  extract  Grease  from  Silks, 

Woollens,  and  Floors,  .    128 

To  extract  Stains  from  White 

Cotton  and  Colored  Silks,  129 
Directions  for  washing  Calicoes,  129 
Directions    for   Cleaning    Silk 

Goods, 
Directions  for  Washing  Wool 

len  Goods, 
Directions  for  Washing  White 

Cotton  Clothes, 
Starch, 

To  clean  Nice  Shawls, 
Directions  for  Carpets, 
To  clean  Light  Kid  Gloves,    . 
To  restore  Rusty  Crape, 
To  clean  Mahogany  and  Mar- 
ble Furniture, 
To   clean    Stoves    and    Stone 

Hearths, 
To  extract  Ink  from  Floors,    . 
To  remove  Paint  and  Putty  from 

Window  Glass, 
To  clean  Feather  Beds  and  Mat- 
tresses, 
To  clean  Vials  and  Pie  Plates, 
To  temper  Earthenware, 


129 


.    129 


130 
130 
130 
130 
130 
131 

131 

131 
131 

131 

131 
131 
131 


No. 


Pass 


MISCELLANEOUS  RECEIPTS. 


428  To  temper  new  Ovens  and  Iron- 

ware, .  .  .    132 

429  To  polish  Brass,  Britannia,  and 

Silver  Utensils,  .  .    132 

430  To  remove  or  keep  Cutlery  from 

contracting  rust,        .  .    132 

431  Preservatives  against  the  rav- 

ages of  Moths'^  .  ,    132 

432  To   destroy    various   kinds   of 

household  Vermin,  .    132 

COMMON   DYE9. 

433  To  dye  Black,  .  .    132 

434  Green  and  Blue  Dye,  .    133 

435  Yellow  Dyes,  .  .    133 

436  Red  Dyes,           .  .  .133 

437  Slate-Colored  Dye,  .  133 


438  Soap  from  Scraps,         .  .134 

439  Cold  Soap,          .            .  .    l:i4 

440  Hard  Soap,        .            .  .134 

441  Windsor  and  Castile  Soap,  ,     134 

442  Bayberry,  or  Myrtle  Soap,  134 

THE   ART  OF   CARVING. 

1  Sirloin  of  Beef,              .  .    135 

2  Aitch,  or  Edgebone  of  Beef,  136 

3  Shoulder  of  Mutton,  .     136 

4  Knuckle  of  Veal,          .  .    137 

5  Roasted  Breast  of  Veal,  .    137 

6  A  Spare  Rib,                   .  .     138 

7  Saddle  of  Mutton,          .  .    138 

8  Pig,          .           .           .  .138 

9  Haifa  Calf's  Head,  boiled,  .    139 

10  Leg  of  Mutton,              .  .    139 

11  Ham,                   .            .  .140 

12  Fore  Quarter  of  Lamb,  140 

13  Haunch  of  Venison,  141 

14  Round  of  Beef,               .  141 

15  Brisket  of  Beef,            .  141 

16  Leg  of  Pork,                .  .141 

17  Haunch  of  Mutton,  .    141 

18  Goose,                 .            .  .142 

19  A  Fowl,               .            .  .142 

20  Partridge,            .            .  .143 

21  Pigeons,              .            .  .143 

22  Turkey,             .           .  .143 

23  Cod's  Head.                 .  .    144 


'  HARD   SOAP. 

Bi/  quick  proce98f  from  Clean  GrtoM. 

Put  one  box  of  Saponifier  into  threa  gallons  of 
•water  (knock  off  the  end,  and  let  the  box  boil  until 
it  empties  itself,  ^then  take  out  the  boxj,  add  four 
and  a  half  pounds  of  soap  fat,  and  let  it  hmL  2  hours 
and  10  minutes.  Then  add  a  small  half  pint  of  salt, 
and  let  it  continue  boiiin^  85  minutes  longer,  when 
YOU  add  half  a  gallon  ol  ^lOt  water,  and  let  it  come 
to  a  boil.  Pour  a  sms^'  bler-full  of  cold  water 
into, a  tub  or  box  to  w  jund  the  .aides,  then_ 

emptor  the  soap  in;  to  il  night,  and  cut  it  in 

bars  m  the  morning. 

It  will  be  fL%  for  use     •    .  'Out  four  weeks. 
, .  This  furnishes  a  Uroe  amount  of  good  eoap 


MARD     SOAP. 

iVofJi  ('lean  Grease. 
Break  up  the  contoiite  of  one  box  of  the  Saponifier  into  fnag 
montf,  by  striking  upon  the  sides  of  the  l>f>x.  Dissolve  it  then  in 
'114  fttJ  (piuts)  of  hot  water  in  an  iron  ix.t.   Melt  in  another  i>ot 
or  imn  r.  fcs.  of  clean  fat  or  greii^e.   Take  off  of  the  fire,  ami  tnlo 
</*w  Hiir  slowly  the  dissolved  Lye,  and  keep  Btirriag  until  tlie 
whole  becomes  well  mixed  and  like  uioVsea-  Now  cover  up  and 
eet  it  in  a  warm  place  over  night.      Next  J»y  cut  up  infc>  small  j 
pieces,  add  C  pints  of  water,  an.l  melt  with  a  gentle  heat  until  . 
ti»e  H.«p  is  all  dissolved,  then  i)our  into  a  mould  to  cool       >\  hen 
culA  cut  into  bars,  which  wUl  be  fit  to  use  in  about  10  days. 


.  ^jiPT  Soap.     .        ^. 

To  one  pound  of  the  Conc«iiifi5iled.  Ljh  odd  tkur^, 
gallons  of  soft  water ^nd  4  pou.nd!5  of  fBt^^r  tailor  ,t 
bo.il  until  the  mass  ffets  tfanBparent  and 'all'  tte  fa^ 
has  disap'peared.    iNow  add  12  gallons  of  soft  water, 
boil  a  few-  minute*,*  and  the  soap  will  be  read  j  fof,  * 
use^    As  soon  as  cold  it  will  be  a  peVffe'ct  jelly.' ,  I^ 
still  .too  thick,  add  more  water^  which  ca|i  baddiffe^* 
to  nxake  the  soap  to  any  consistendy  desired.  •    ^- ;  * 

Twenty-five  gallons  of  good  soft  soap  e&a'l)€ 
made  in  this  way  out  of  one  pound  of  the  Conce£« 
trated  Lye.  ^ 

This  is  the  Idna  of  soap  which  nine  families  otit  of 
ten  make 'with  the  Saponifier, -5uid  iV^yes  e^ery  sat- ; 
isfaction.     Any  child  can  iQflke  itl    Ko  trouble.     If  ' 
you  will  but  try  it  once,  you  never  will  be  witine^  k 
again. 


^PRACTICAL  COOKE 


• 


Observations  respecting  Meat. 


Meat  to  be  in  perfection  should  be  kept  a  number  of  days 
when  the  weather  will  admit  of  it.  Beef  and  mutton  should 
be  kept  at  least  a  week  in  cold  weather,  and  poultry  three 
or  four  days.  If  the  weather  is  hot,  it  will  keep  but  a 
short  time.  It  should  be  kept  in  a  cool,  airy  place,  away  from 
the  flies,  and  if  there  is  any  danger  of  its  spoiling,  a  little  salt 
should  be  rubbed  over  it.  When  meat  is  frozen,  it  should  be 
put  into  lukewarm  water,  and  not  taken  out  till  the  frost  is 
extracted.  If  there  is  any  frost  in  it  when  put  to  the  fi*«=»-  it 
will  not  cook  well.  The  best  way  to  boil  it  is  to  put  it 
in  cold  water,  and  boil  it  gently,  with  just  water  enough  to 
cover  it,  as  it  hardens  by  furious  boiling.  The  part  that  is  to 
be  up  on  the  table,  should  be  down  in  the  pot,  as  the  scum  that 
rises  is  apt  to  make  the  meat  look  dark — the  scum  should  be 
taken  off  as  soon  as  it  rises.  The  hquor  in  which  all  kinds 
of  fresh  meat  is  boiled,  makes  a  good  soup,  when  thickened 
and  seasoned.  Boiling  is  the  cheapest  way  of  cooking  meat, 
provided  you  make  a  soup  of  the  liquor;  if  not,  it  is  the 
dearest,  as  most  of  the  gelatine  is  extracted  by  the  process 
of  boiling,  which  is  the  most  nourishing  part,  and  if  not  used 
for  soup,  is  completely  lost.  In  roasting  meat,  only  the  juices 
and  fat  are  extracted,  but  not  lost,  as  the  juices  make  good 
gravy,  and  the  fat  is  good  for  various  culinary  purposes. 
When  it  is  put  down  to  roast,  there  should  be  a  Httle  water 
in  the  dripping  pan.  For  broiling,  the  bars  of  the  gridiron 
should  be  perfectly  clean,  and  greased  with  lard  or  butter, 
otherwise  the  meat  will  retain  the  impression  of  the  bars. 
The  bars  of  the  gridiron  should  be  concave,  and  terminate  in 
a  trough,  to  catch  the  juices,   or  they  >vill  drop  in  the  fire 


10 


row  the  meaf^     A  good  fire  of  hot 


and  srifowthe  meat^  A  good  fire  of  hot  coals  is  neces- 
sary to  have  the  meat  broil  as  quick  as  possible  without  burn- 
ing.  The  gridiron  should  be  put  on  the  fire,  and  well  heated 
before  the  ifneat  is  laid  on  it.  The  dish  should  be  very  hot 
on  which  broiled  meat  is  put,  and  it  should  not  be  seasoned  till 
taken  yp.  If  you  wish  to  fry  meat,  cut  a  small  piece  of  pork 
intT^lices,  and  fry  them  a  light  brown,  then-.lgji^  them  up 
and  put  in  your  meat,  which  should  be  perfecw  ary.  When 
the  meat  is  sufficiently  fried,  take  it  up,  remo\^  the  frying  pan 
from  the  fire  to  cool ;  when  so,  turn  in  a  little  icold  water  for 
the  gravy,  put  it  on  the  fire — when  it  boils,  stir  in  a  little 
mixed  flour  and  water,  let  it  boil,  then  turn  it  over  the  meat. 
If  not  rich  enough,  add  butter  and  catsup  if  you  like. 

2.  Roast  Beef, 

The  tender  loin  and  first  and  second  cuts  oflT  the  rack 
are  the  best  roasting  pieces — the  third  and  fourth  cuts  are 
good.  When  the  meat  is  put  to  the  fire,  a  little  salt  should 
be  sprinkled  on  it,  and  the  bony  side  turned  towards  the  fire 
firs|.  When  the  bones  get  well  heated  through,  turn  the  meat, 
and  keep  a  brisk  fire — ^baste  it  frequently  while  roasting. 
There  should  be  a  little  water  put  into  the  dripping  pan  when 
the  meat  is  put  down  to  roast.  If  it  is  a  thick  piece,  allow 
fifteen  minutes  to  each  pound  to  roast  it  in — ^if  thin,  less  time 
will  be  required. 

3.  Beef  Steak, 

The  tender  loin  is  the  best  piece  fe^  broiling — a  steak  f/om 
the  round  or  shoulder  clod  is  good  and  comes  cheaper.  If 
the  beef  is  not  very  tender,  it  should  be  laid  on  a  board  and 
pounded,  before  broiling  or  frying  it.  Wash  it  in  cold  water, 
then  lay  it  on  a  gridiron,  place  it  on  a  hot  bed  of  coals,  and 
broil  it  as  quick  as  possible  without  burning  it.  If  broiled 
slow,  it  will  not  be  good.  It  takes  from  fifteen  to  twenty 
minutes  to  broil  a  steak.  For  seven  or  eight  pounds  of  beef, 
cut  up  about  a  quarter  of  a  pound  of  butter.  Heat  the  platter 
very  hot  that  the  steak  is  to  be  put  on,  lay  the  butter  on  it, 
take  up  the  steak,  salt  and  pepper  it  on  both  side^»  Beef 
steak  to  be  good,  should  be  eaten  as  soon  as  cooked.  A  hw 
slices  of  salt  pork  broiled  with  the  steak  makes  a  rich  gravy 


..>f». 


MEATS.  J^ 

with  a  very  little  butter.  There  should  always  be  a  trough  to 
catch  the  juices  of  the  meat  when  broiled.  The  same  pieces 
that  are  good  broiled  are  good  for  frying.^  Fry  a  few  slices  of 
salt  pork,  brown,  then  take  them  up  and  put  in  the  beef.  When 
brown  on  both  sides,  take  it  up,  take  the  pan  off  from  the 
fire,  to  let  the  fat  cool ;  when  cool,  turn  in  half  a  tea  cup  of 
water,  mix  a  couple  of  tea  spoonsful  of  flour  with  a  little  wa- 
ter, stir  it  into  the  fat,  put  the  pan  back  on  the  fire,  stir  it  till 
it  boils  up,  then  turn  it  over  the  beef. 

4.  Alamode  Beef. 

The  round  of  beef  is  the  best  piece  to  alamode — the 
shoulder  clod  is  good,  and  comes  lower ;  it  is  also  good  stew- 
ed,  without  any  spices.  For  five  pounds  of  beef,  soak  about 
a  pou«d  of  bread  in  cold  water  till  soft,  then  drain  off  the 
water,  mash  the  bread  fine,  put  in  a  piece  of  butter,  of  the 
size  of  a  hen's  egg,  half  a  tea  spoonful  of  salt,  the  same  quan- 
tity of  ground  cloves,  allspice,  and  pepper,  half  a  nutmeg,  a 
couple  of  eggs,  and  a  table  spoonful  of  flour — mix  the  whole 
well  together  ;  then  cut  gashes  in  the  beef,  and  fill  them  with 
about  half  of  the  dressing,  put  the  meat  in  a  bake-pan,  with 
lukewarm  water  enough  to  cover  it ;  set  it  where  it  will  stew 
gently  for  a  couple  of  hours,  cover  it  with  a  heated  bake  pan 
lid.  When  it  has  stewed  a  couple  of  hours,  turn  the  reserved 
dressing  on  top  of  the  meat,  heat  the  bake  pan  lid  hot  enough 
to  brown  the  dressing,  stew  it  an  hour  and  a  half  longer.  Af- 
ter the  meat  is  taken  up,  if  the  gravy  is  not  thick  enough, 
mix  a  tea  spoonful  or  two  of  flour  with  a  little  water,  and  stir 
it  into  the  gravy ;  put  in  a  little  butter,  a  wine  glass  of  wine, 
and  turn  it  over  the  meat. 

5.  Beef  Liver. 

Liver  is  very  good  fried,  but  the  best  way  to  cook  it,  is  to 
broil  it  ten  minutes,  with  four  or  five  slices  of  salt  pork.' 
Then  take  it,  cut  it  into  small  strips  together  with  the  pork, 
put  it  in  a  stew  pan,  with  a  little  water,  butter,  and  pepper.-^ 
Stew  it  four  or  five  minutes. 

6.   To  Corn  Beef. 
To  every  gallon  of  cold  water,  put  a  quart  of  rock  salt, 


12  MEATS. 

an  ounce  of  salt-petre,  quarter  of  a  pound  of  brown  sugar — 
(some  people  use  molasses,  but  it  is  not  as  good) — no  boiling 
is  necessary.  Put  the  beef  in  the  brine.  As  long  as  any  salt 
remains  at  the  bottom  of  the  cask  it  is  strong  enough. 
Whenever  any  scum  rises,  the  brine  should  be  scalded, 
skimmed,  and  more  sugar,  salt  and  salt-petre  added.  When 
a  piece  of  beef  is  put  in  the  brine,  rub  a  little  salt  over  it.  If 
the  weather  is  hot,  cut  a  gash  to  the  bone  of  the  meat,  and 
fill  it  with  salt.  Put  a  heavy  weight  on  the  beef  in  order  to 
keep  it  under  the  brine.  In  very  hot  weather,  it  is  difficult  to 
corn  beef  in  cold  brine  before  it  spoils.  On  this  account  it 
is  good  to  corn  it  in  the  pot  when  boiled.  It  is  done  in 
the  following  manner ;  to  six  or  eight  pounds  of  beef,  put 
a  tea  cup  of  salt,  sprinkle  flour  on  the  side  that  is  to  go  up 
on  the  table,  and  put  it  down  in  the  pot,  turn  the  water  into 
the  pot  after  the  beef  is  put  in,  boil  it  a  couple  of  hours,  then 
turn  in  more  cold  water,  and  boil  it  an  hour  and  a  half  longer. 

7.  Mutton. 

The  saddle  is  the  best  part  to  roast — the  shoulder  and  leg 
are  good  roasted ;  but  the  best  mode  to  cook  the  latter,  is 
to  boil  it  with  a  piece  of  salt  pork.  A  little  rice  boiled  with  it, 
improves  the  looks  of  it.  Mutton  for  roasting,  should  have 
a  little  butter  rubbed  on  it,  and  a  little  salt  and  pepper 
sprinkled  on  it — some  people  like  cloves  and  allspice.  Put  a 
small  piece  of  butter  in  the  dripping  pan,  and  baste  it  fre- 
quently. The  bony  side  should  be  turned  towards  the  fire  first, 
and  roasted.  For  boiling  or  roasting  mutton,  allow  a  quar- 
ter of  an  hour  to  each  pound  of  meat.  The  leg  is  good  cut 
in  gashes,  and  filled  with  a  dressing,  and  baked.  The  dressing 
is  made  of  soaked  bread,  a  little  butter,  salt,  and  pepper,  and 
a  couple  of  eggs.  A  pint  of  water  with  a  little  butter  should  be 
put  in  the  pan.  The  leg  is  also  good,  cut  into  slices  and  broiled. 
It  is  good  corned  a  few  days,  and  then  boiled.  The  rack  is 
good  for  broiling — it  should  be  divided,  each  bone  by  itself, 
broiled  quick,  and  buttered,  salted  and  peppered.  The 
breast  of  mutton  is  nice  baked.  The  joints  of  the  brisket  should 
be  separated,  the  sharp  ends  of  the  ribs  sawed  off,  the  out- 
side rubbed  over  with  a  little  piece  of  butter — salt  it,  and  put 
it  in  a  bake  pan,  with  a  pint  of  water.    When  done,  take  it 


MEATS.  18 

up,  and  thicken  the  gravy  with  a  little  flour  and  water,  and 
put  in  a  small  piece  of  butter.  A  table  spoonful  of  catsup, 
cloves  and  allspice,  improve  it,  but  are  not  essential.  The 
neck  of  mutton  makes  a  good  soup.  Parsely  or  celery-heads 
are  a  pretty  garnish  for  mutton. 

8.   Veal. 

The  loin  of  veal  is  the  best  piece  for  roasting.  The  breast 
and  rack  are  good  roasted.  The  breast  also  is  good  made 
into  a  pot  pie,  and  the  rack  cut  into  small  pieces  and  broiled. 
The  leg  is  nice  for  frying,  and  when  several  slices  have  been 
cut  off  for  cutlets,  the  remainder  is  nice  boiled  with  a  small 
piece  of  salt  pork.  Veal  for  roasting  should  be  salted, 
peppered,  and  a  little  butter  rubbed  on  it,  and  basted  fre- 
quently. Put  a  httle  water  in  the  dripping  pan,  and  unless  the 
meat  is  quite  fat,  a  little  butter  should  be  put  in.  The  fillet 
is  good  baked,  the  bone  should  be  cut  out,  and  the  place 
filled  with  a  dressing,  made  of  bread  soaked  soft  in  cold 
water,  a  little  salt,  pepper,  a  couple  of  eggs,  and  a  table 
spoonful  of  melted  butter  put  in — then  sew  it  up,  put  it  in 
your  bake  pan,  with  about  a  pint  of  water,  cover  the  top  of 
the  meat  with  some  of  the  dressing.  When  baked  suffi- 
ciently, take  it  up,  thicken  the  gravy  with  a  little  flour  and 
water  well  mixed,  put  in  a  small  piece  of  butter,  and  a  little 
wine  and  catsup,  if  you  like  the  gravy  rich. 

9.   Veal  Cutlets. 

Fry  three  or  four  slices  of  pork  until  brown — ^take  them  up, 
then  put  in  slices  of  veal,  about  an  inch  thick,  cut  from  the 
leg.  When  brown  on  both  sides,  take  them  up — stir  half  a 
pint  of  water  into  the  gravy,  then  mix  two  or  three  tea 
spoonsful  of  flour  with  a  little  water,  and  stir  It  in — soak  a 
couple  of  slices  of  toasted  bread  in  the  gravy,  lay  them  on 
the  bottom  of  the  platter,  place  the  meat  and  pork  over  it, 
then  turn  on  the  gravy.  A  very  nice  way  to  cook  the  cut- 
lets, is  to  make  a  batter  with  half  a  pint  of  milk,  an  egg 
beaten  to  a  froth,  and  flour  enough  to  render  it  thick. 
When  the  veal  is  fried  brown,  dip  it  into  the  batter,  then  put 
it  back  into  the  fat,  and  fry  it  until  brown  again.  If  you 
have  any  batter  left,  it  is  nice  dropped  by  the  large  spoonful 

2 


^.■ 


14  MEATS. 

into  the  fat,  and  fried  till  brown,  then  laid  over  the  veal. 
Thicken  the  gravy  and  turn  it  over  the  whole.  It  takes  about 
an  hour  to  cook  this  dish.  If  the  meat  is  tough,  it  will  be 
better  to  stew  it  half  an  hour  before  frying  it. 

10.  Calf  s  Head. 

'  Boil  the  head  two  hours,  together  with  the  lights  and  feet. 
Put  in  the  liver  when  it  has  boiled  an  hour  and  twenty  min- 
utes. Before  the  head  is  done,  tie  the  brains  in  a  bag,  and 
boil  them  with  it ;  when  the  brains  are  done,  take  them  up, 
season  them  with  salt,  pepper,  butter,  and  sweet  herbs,  or 
spices  if  you  like — use  this  as  a  dressing  for  the  head.  Some 
people  prefer  part  of  the  liver  and  feet  for  dressing — they  are 
p^pared  like  the  brains.  The  liquor  that  the  calf's  head  is 
boiled  in,  makes  a  good  soup,  seasoned  in  a  plain  way  like 
any  other  veal  soup,  or  seasoned  turtle  fashion.  The  liquor 
should  stand  until  the  next  day  after  the  head  is  boiled,  in 
order  to  have  the  fat  rise,  and  skimmed  off.  If  you  wish  to 
have  your  calf's  head  look  brown,  take  it  up  when  tender, 
rub  a  little  butter  over  it,  sprinkle  on  salt,  pepper,  and  allspice 
— -sprinkle  flour  over  it,  and  put  before  the  fire,  with  a  Dutch 
oven  over  it,  or  in  a  brick  oven  where  it  will  brown  quick. 
Warm  up  the  brains  with  a  little  water,  butter,  salt,  and 
pepper.  Add  wine  and  spices  if  you  Hke.  Serve  it  up  as  a 
dressing  for  the  head.  Calf's  head  is  also  good,  baked. 
Halve  it,  rub  butter  over  it,  put  it  in  a  pan,  with  about  a  quart 
of  water ;  then  cover  it  with  a  dressing  made  of  bread  soak- 
ed soft,  a  little  butter,  an  egg,  and  season  it  with  salt,  pepper, 
and  powdered  mace.  Slice  up  the  brains,  and  lay  them  in  the 
pan  with  the  head.  Bake  it  in  a  quick  oven,  and  garnish  it 
with  slices  of  lemon,  or  force  meat  balls. 

11.  Force  Meat  Balls. 

<  Chop  a  pound  or  two  of  veal  fine — mix  it  with  one  or  two 
eggs,  a  little  butter,  or  raw  pork  chopped  fine — season  it  with 
salt  and  pepper,  or  curry  powder.  Do  them  up  into  balls 
about  the  size  of  half  an  egg,  and  fry  them  brown. 

12.  Calf  s  Feet. 
Boil  them  with  the  head,  until  tender,  then  split  and  lay 


MEATS.  15 

them  round  the  head,  or  dredge  them  with  flour  after  they 
have  been  boiled  tender,  and  fry  them  brown.  If  you  wish 
for  gravy  for  them,  when  you  have  taken  them  up,  stir  a  lit- 
tle flour  into  the  fat  they  were  fried  in ;  season  it  with  salt, 
pepper,  and  mace.  Add  a  little  butter  and  wine  if  you  like, 
then  turn  it  over  the  feet. 

13.   Calfs  Liver  and  Heart, 

Are  good,  broiled  or  fried.  Some  people  like  the  liver 
stufled  and  baked. 

14.  Collops. 

Cut  part  of  a  leg  of  veal  into  pieces,  three  or  four  inches 
broad — sprinkle  flour  on  them,  fry  them  in  butter  until  brown, 
then  turn  in  water  enough  to  cover  the  veal.  When  it  boils, 
take  off  the  scum,  put  in  two  or  three  onions,  a  blade  of 
mace,  a  little  salt  and  pepper.  When  stewed  tender,  take 
up  the  meat,  thicken  the  gravy  with  flour  and  water,  mixed 
smoothly  together,  squeeze  in  the  juice  of  half  a  lemon,  then 
turn  it  over  the  collops.  Garnish  them  wilh  a  lemon  cut  in 
thin  slices. 

15.  Flaw, 

Boil  a  piece  of  lean  veal  till  tender.  Take  it  up,  cut  it 
into  strips  three  or  four  inches  long,  put  it  back  into  the  pot, 
with  the  liquor  it  was  boiled  in,  with  a  tea  cup  of  rice  to  three 
pounds  of  veal.  Put  in  a  piece  of  butter,  of  the  size  of  a 
hen's  egg ;  season  it  with  salt,  pepper,  and  sweet  herbs  if 
you  Hke ;  stew  it  gently  till  the  rice  is  tender,  and  the  water 
nearly  stewed  away.  A  little  curry  powder  in  this,  converts 
it  into  a  curry  dish. 

16.  A  Fillet  of  Veal, 

Cut  off  the  shank  of  a  leg  of  veal,  and  cut  gashes  in  the 
remainder.  Make  a  dressing  of  bread,  soaked  soft  in  cold 
water,  and  mashed ;  season  it  with  salt,  pepper,  and  sweet 
herbs  ;  chop  a  little  raw  pork  fine,  put  it  in  the  dressing,  and 
if  you  have  not  pork,  use  a  little  butter  instead.  Fill  the 
gashes  in  the  meat  with  part  of  the  dressing,  put  it  in  a  bake 
pan,  with  just  water  enough  to  cover  it ;  put  the  remainder 


16  MEATS. 

of  the  dressing  on  top  of  the  meat,  and  cover  it  with  a  heat- 
ed bake  pan  lid.  For  six  pounds  of  veal,  allow  two  hours' 
steady  baking.  A  leg  of  veal  is  nice  prepared  in  this  man- 
ner, and  roasted. 

17.  Lamh. 

The  fore  and  hind  quarters  are  good  roasting  pieces. 
Sprinkle  salt  and  pepper  on  the  lamb,  turn  the  bony  side  to- 
wards the  fire  first ;  if  not  fat,  rub  a  little  butter  on  it, 
and  put  a  little  in  the  dripping  pan ;  baste  it  frequently. 
These  pieces  are  good  stuffed  like  a  fillet  of  veal,  and  roasted. 
The  leg  is  also  good,  cooked  in  the  same  manner ;  but  it  is 
better  boiled  with  a  pound  of  salt  pork.  Allow  fifteen  minutes 
boiling  to  each  pound  of  meat.  The  breast  of  lamb  is  good 
roasted,  broiled,  or  corned  and  boiled  ;  it  is  also  good  made 
into  a  pot  pie.  The  fore  quarter,  with  the  ribs  divided,  is 
good  broiled.  The  bones  of  this,  as  well  as  all  kinds  of 
•meat,  when  put  down  to  broil,  should  first  be  put  towards  the 
fire,  and  browned  before  the  other  side  is  broiled.  A  little  salt, 
pepper,  and  butter,  should  be  put  on  it  when  you  take  it  up. 
Lamb  is  very  apt  to  spoil  in  warm  weather.  U  you  wish  to 
keep  a  leg  several  days,  put  it  in  brine.  It  should  not  be  put 
with  pork,  as  fresh  meat  is  apt  to  injure  it.  Lamb's  head, 
feet,  and  heart,  are  good,  boiled  till  tender,  then  cut  off*  the 
flesh  from  the  head,  cut  up  the  heart,  and  split  the  feet  in  two ; 
put  the  whole  into  a  pan,  with  a  pint  of  the  liquor  they  were 
boiled  in,  together  with  a  little  butter,  pepper,  salt,  and  half 
a  tea  cup  of  tomato  catsup ;  thicken  the  gravy  with  a  little 
flour ;  stew  the  whole  for  a  few  moments.  Pepper-grass,  or 
parsely,  are  a  pretty  garnish  for  this  dish. 

18.  Shoulder  of  Lanib  Grilled, 

The  shoulder  of  lamb  is  good  roasted  plain,  but  is  better 
cooked  in  the  following  manner.  Score  it  in  checkers,  about 
an  inch  long,  rub  it  over  with  a  little  butter,  and  the  yelk  of 
an  egg ;  then  dip  it  into  finely  pounded  bread  crumbs ; 
sprinkle  on  salt,  pepper,  and  sweet  herbs ;  roast  it  till  of  a 
light  brown.  This  is  good  with  plain  gravy,  but  better  with 
a  sauce,  made  in  the  following  manner.  Take  a  quarter  of 
a  pint  of  the  drippings  from  the  meat,  mix  it  with  the  same 


MEATS.  17 

quantity  of  water,  set  it  on  the  fire ;  when  it  boils  up,  thick- 
en it  with  a  little  flour  and  water  mixed,  put  in  a  table  spoon- 
ful of  tomato  catsup,  the  juice  and  grated  rind  of  a  lemon  ; 
season  it  with  salt  and  pepper. 

19.  Lamb's  Fry, 

The  heart  and  sweet  bread  are  nice  fried  plainly,  or  dip- 
ped into  a  beaten  egg  and  fine  bread  crumbs.  They  should 
be  fried  in  lard. 

20.  Turkey. 

Take  out  the  inwards,  wash  both  the  inside  and  outside  of 
the  turkey.  Prepare  a  dressing  made  of  bread,  soaked  soft 
in  cold  water,  (the  water  should  be  drained  from  the  bread, 
and  the  bread  mashed  fine.)  Melt  a  small  piece  of  butter, 
and  mix  it  with  the  dressing,  or  else  put  in  salt  pork,  chopped 
fine ;  season  it  with  salt  and  pepper ;  add  sweet  herbs  if  y  "^ 
like.  An  egg  in  the  dressing,  makes  it  cut  smoother.  An 
kind  of  cooked  meat  is  nice  minced  fine,  and  mixed  with  the 
dressing.  If  the  inwards  are  used,  they  ought  to  be  boiled 
very  tender,  as  it  is  very  difficult  to  cook  them  through  while 
the  turkey  is  roasting.  Fill  the  crop  and  body  of  the  turkey 
with  the  dressing,  sew  it  up,  tie  up  the  legs  and  wings,  rub  on 
a  little  salt  and  butter.  Roast  it  from  two  to  three  hours, 
according  to  its  size  ;  twenty-five  minutes  to  every  pound,  is 
a  good  rule.  The  turkey  should  be  roasted  slowly  at  first, 
and  basted  frequently.  A  little  water  should  be  put  into  the 
dripping  pan,  when  the  meat  is  put  down  to  roast.  For  a 
gravy  to  the  turkey,  take  the  liquor  that  the  inwards  are 
boiled  in,  put  into  it  a  little  of  the  turkey  drippings,  set  it 
where  it  will  boil,  thicken  it  with  a  little  flour  and  water, 
previously  mixed  smooth.  Season  it  with  salt,  pepper,  and 
sweet  herbs  if  you  like.  Drawn  butter  is  used  for  boiled 
turkey.  A  turkey  for  boiling  should  be  prepared  in  the  same 
manner  as  one  for  roasting.  U  you  wish  to  have  it  look 
white,  tie  it  up  in  a  cloth,  unless  you  boil  rice  in  the  pot.  If 
rice  is  used,  put  in  two-thirds  of  a  tea  cup.  A  pound  or  two 
of  salt  pork,  boiled  with  the  turkey,  improves  it.  If  you  wish 
to  make  a  soup  of  the  liquor  in  which  the  turkey  is  boiled, 

2* 


18  MEATS. 

let  it  remain  until  the  next  day,  then  skim  off  the  fat.     Heat 
and  season  it. 

21.  Goose, 

If  a  goose  is  tender  under  the  wing,  and  you  can  break 
the  skin  easily  by  running  the  head  of  a  pin  across  the 
breast,  there  is  no  danger  of  its  being  tough.  A  goose 
should  be  dressed  in  the  same  manner,  and  roasted  the  same 
length  of  time  as  a  turkey. 

22.  Chickens, 

Chickens  for  roasting  or  boiling  should  have  a  dressing 
prepared  like  that  for  turkies.  Half  a  tea  cup  of  rice  boiled 
with  the  chickens  makes  them  look  white.  They  will  be  less 
liable  to  break  if  the  water  is  cold  when  they  are  put  in. 
A  little  salt  pork  boiled  with  the  chickens,  improves  them.  If 
you  do  not  boil  pork  with  them  they  will  need  salt.  Chickens 
for  broiling  should  be  split,  the  inwards  taken  out,  and  the 
chicken  washed  inside  and  out.  Put  the  bony  side  down  on 
the  gridiron,  and  broil  it  very  slowly  until  brown,  then  turn 
it,  and  brown  it  on  the  other  side.  About  forty  minutes  is 
required  to  broil  a  common  sized  chicken.  For  roast 
chicken,  boil  the  liver  and  gizzards  by  themselves,  and  use 
the  water  for  gravy  to  the  chickens — cut  the  inwards  in  slices, 
and  put  them  in  the  gravy. 

23.  Fricassee. 

The  chickens  should  be  jointed,  the  inwards  taken  out,  and 
the  chickens  washed.  Put  them  in  a  stew  pan  with  the  skin 
side  down ;  on  each  layer  sprinkle  salt  and  pepper ;  put  in 
three  or  four  slices  of  pork,  just  cover  them  with  water,  and 
let  them  stew  till  tender.  Then  take  them  up,  mix  a  little 
jflour  and  water  together,  and  thicken  the  liquor  they  were 
stewed  in,  add  a  piece  of  butter  of  the  size  of  a  hen's  Qgg, 
then  put  the  chickens  back  in  the  stew  pan,  and  let  them  stew 
four  or  five  minutes  longer.  When  you  have  taken  up  the 
chickens,  soak  two  or  three  slices  of  toast  in  the  gravy,  then 
put  them  in  your  platter,  lay  the  chickens  over  the  toast,  and 
turn  the  gravy  on  them.  If  you  wish  to  brown  the  chickens, 
stew  them  without  the  pork,  till  tender,  then  fry  the  pork 


MEATS.  --aMTfrrtT  19 


brown,  take  it  up,  put  in  the  chickens,  and  them  fry  until  a 
a  light  brown. 

24.  Pigeons, 

Take  out  the  inwards,  and  stuff  the  pigeons  with  a  dress- 
ing  prepared  like  that  for  turkeys,  lay  them  in  a  pot  with 
the  breast  side. down.  Turn  in  more  than  enough  water  to 
cover  them.  When  stewed  nearly  tender,  put  in  a  quarter 
of  a  pound  of  butter  to  every  dozen  of  pigeons — mix  two 
or  three  tea  spoonsful  of  flour,  with  a  little  water,  and  stir  into 
the  gravy.  If  you  wish  to  brown  them,  put  on  a  heated 
bake  pan  lid,  an  hour  before  they  are  done,  or  else  take  them 
up  when  tender,  and  fry  them  in  pork  fat.  They  are  very 
good  split  open  and  stewed,  with  a  dressing  made  and 
warmed  up  separately  with  a  little  of  the  gravy.  Tender 
pigeons  are  good  stuffed  and  roasted.  It  takes  about  two 
hours  to  cook  tender  pigeons,  and  three  hours  tough 
ones.  Roast  pigeons  should  be  buttered  when  put  to  the  . 
fire.  V 

25.  Ducks, 

Are  good  stewed  like  pigeons,  or  roasted.  Two  o^  three 
onions  in  the  dressing  of  wild  ducks,  takes  out  the  fishy  taste 
they  are  apt  to  have.  If  ducks  or  any  other  fowls  are 
slightly  injured  by  being  kept  long,  dip  them  in  weak  sale- 
ratus  water  before  cooking  them. 

26.  Baked  or  Roast  Pig, 

A  pig  for  roasting  or  baking  should  be  small  and  fat.  Take 
out  the  inwards,  and  cut  off  the  first  joint  of  the  feet,  and 
boil  them  till  tender,  then  chop  them.  Prepare  a  dressing  of 
bread  soaked  soft,  the  water  squeezed  out,  and  the  bread 
mashed  fine,  season  it  with  salt,  pepper,  and  sweet  herbs, 
add  a  little  butter,  and  fill  the  pig  with  the  dressing.  Rub  a 
little  butter  on  the  outside  of  the  pig,  to  prevent  its  blistering 
Bake  or  roast  it  from  two  hours  and  a  half,  to  three  hours. 
The  pan  that  the  pig  is  baked  in  should  have  a  little  water  put  in 
it.  When  cooked,  take  out  a  little  of  the  dressing  and  gravy 
from  the  pan,  mix  it  with  the  chopped  inwards  and  feet,  put 
in  a  little  butter,  pepper,  and  salt,  and  use  this  for  a  sauce  to 


20  MEATS. 

the  pig.     Expose  the  pig  to  the  open  air  two  or  three  min- 
utes, before  it  is  put  on  the  table,  to  make  it  crispy. 

27.  Sweet  Bread,  Liver,  and  Heart. 

A  very  good  way  to  cook  the  sweet  bread,  is  to  fry  three 
or  four  slices  of  pork  till  brown,  then  take  them  up  and  put 
in  the  sweet  bread,  and  fry  it  over  a  moderate  fire.  When 
you  have  taken  up  the  sweet  bread,  mix  a  couple  of  tea- 
spoonsful  of  flour  with  a  little  water,  and  stir  it  into  the  fat — 
let  it  boil,  then  turn  it  over  the  sweet  bread.  Another  way 
is  to  parboil  them,  and  let  them  get  cold,  then  cut  them  in 
pieces  about  an  inch  thick,  dip  them  in  the  yelk  of  an  egg, 
and  fine  bread  crumbs,  sprinkle  salt,  pepper,  and  sage  on 
them,  before  dipping  them  in  the  egg,  fry  them  a  light  brown. 
Make  a  gravy  after  you  have  taken  them  up,  by  stirring  a 
little  flour  and  water  mixed  smooth  into  the  fat,  add  spices 
and  wine  if  you  like.  The  liver  and  heart  are  good  cooked 
in  the  same  manner,  or  broiled. 

28.  Pressed  Head, 

Pig's  head  is  good  baked  with  beans,  or  corned  and 
smoked.  It  is  also  nice  prepared  with  spices  in  the  follow- 
ing manner.  Boil  the  ears,  forehead,  and  rind,  (the  cheek 
is  good,  but  it  is  better  corned  and  smoked,)  till  the  meat  will 
almost  drop  from  the  bones ;  take  them  up ;  when  cold  cut  the 
meat  in  strips  about  an  inch  long,  warm  it  in  a  little  of  the 
liquor  in  which  the  meat  was  boiled,  season  it  with  salt, 
pepper,  cloves,  nutmeg,  and  cinnamon.  Put  it  while  hot  in 
a  strong  bag,  put  a  heavy  weight  upon  it,  and  let  it  remain 
till  perfectly  cold.  When  you  wish  to  eat  it,  cut  it  in  thin 
slices. 

29.  Souse, 

Take  pig's  ears  and  feet,  clean  them  thoroughly,  then  soak 
them  in  salt  and  water,  for  several  days.  Boil  them  tender, 
and  spHt  them,  they  are  then  good  fried.  If  you  wish  to 
souse  them  when  cold,  turn  boiling  vinegar  on  them,  spiced 
with  pepper-corns,  and  mace.  Cloves  improve  the  taste, 
but  it  turns  them  a  dark  color.  Add  a  little  salt.  They  will 
keep  good  pickled  five  or  six  weeks.    Fry  them  in  lard. 


MEATS.  21 

it 

30.   Tripe. 

After  being  scoured,  should  be  soaked  in  salt  and  water 
seven  or  eight  days,  changing  the  water  every  other  day, 
then  boil  it  till  tender,  which  will  take  eight  or  ten  hours. 
It  is  then  fit  for  broiling,  frying,  or  pickling.  It  is  pickled  in 
the  same  manner  as  souse. 

31.  Sausages. 

Chop  fresh  pork  very  fine,  the  lean  and  fat  together,  (there 
should  be  rather  more  of  the  lean  than  the  fat,)  season  it 
highly  with  salt,  pepper,  sage,  and  other  sweet  herbs,  if  you 
like  them — a  little  salt-petre  tends  to  preserve  them.  To  tell 
whether  they  are  seasoned  enough,  do  up  a  little  into  a  cake, 
and  fry  it.  If  not  seasoned  enough,  add  more  seasoning, 
and  fill  your  skins,  which  should  be  previously  cleaned 
thoroughly.  A  little  flour  mixed  in  with  the  meat,  tends  to 
prevent  the  fat  from  running  out  when  cooked.  Sausage- 
meat  is  good,  done  up  in  small  cakes  and  fried.  In  summer, 
when  fresh  pork  cannot  be  procured,  very  good  sausage- 
cakes  may  be  made  of  raw  beef,  chopped  fine  with  salt 
pork,  and  seasoned  with  pepper  and  sage.  When  sausages 
are  fried,  they  should  not  be  pricked,  and  they  will  cook 
nicer,  to  have  a  Httle  fat  put  in  the  frying-pan  with  them. 
They  should  be  cooked  slowly.  If  you  do  not  like  them  very 
fat,  take  them  out  of  the  pan  when  nearly  done,  and  finish 
cooking  them  on  a  gridiron.  Bologna  sausages  are  made 
of  equal  weight  each,  of  ham,  veal,  and  pork,  chopped  very 
fine,  seasoned  high,  and  boiled  in  casings,  till  tender,  then 
dried. 

32.  Ham. 

A  ham  that  weighs  ten  pounds,  should  be  boiled  four  or 
five  hours  ;  if  very  salt,  the  water  should  be  changed.  Be- 
fore it  is  put  on  the  table,  take  off"  the  rind.  If  you  wish  to 
ornament  it,  put  whole  cloves,  or  pepper,  in  the  form  of 
diamonds,  over  it.  The  Virginia  method  of  curing  hams, 
(which  is  considered  very  superior),  is  to  dissolve  two 
ounces  of  salt-petre,  two  tea  spoonsful  of  saleratus,  in  a  salt 
pickle,  as  strong  as  possible,  for  every  sixteen  pounds  of  ham, 


23  MEATS. 

add  molasses  in  the  proportion  of  a  gallon  to  a  hogshead  of 
brine,  then  put  in  the  hams,  and  let  them  remain  three 
or  four  weeks.  Then  take  them  out  of  the  brine,  and 
smoke  them  with  the  hocks  downwards,  to  preserve  the 
juices.  They  will  smoke  tolerably  well,  in  the  course 
of  a  month,  but  they  will  be  much  better,  to  remain  in  the 
smoke-house  two  or  three  months.  Hams  cured  in  this  man- 
ner are  very  fine  flavored,  and  will  keep  good  a  long  time,   j 

33.  Tongues, 

Cut  off  the  roots  of  the  tongues,  they  are  not  good  smoked, 
but  they  make  nice  pies.  Take  out  the  pipes  and  veins, 
boil  them  till  tender,  mince  them  fine,  season  the  meat 
with  salt,  cloves,  mace,  and  cinnamon,  put  in  a  little  sugar  and 
molasses,  moisten  the  whole  with  brandy,  put  it  in  a  cool 
place,  and  it  will  keep  good  several  months  in  cold  weather, 
and  is  good  to  make  pies  of  at  any  time,  with  the  addition  of 
apples  chopped  fine,  and  a  little  butter  melted.  For  the  re- 
mainder of  the  tongues,  make  a  brine  in  the  following  man- 
ner— to  a  gallon  of  cold  water,  put  a  quart  of  rock  salt,  an 
ounce  of  salt-petre,  quarter  of  a  pound  of  sugar,  and  a  couple 
of  table  spoonsful  of  blown  salt.  Put  in  the  tongues,  let 
them  remain  in  it  a  week,  and  then  smoke  them  eight  or  ten 
days. 

34.  Curries* 

Chickens,  pigeons,  mutton  chops,  lobsters  and  veal,  all 
make  good  curries.  If  the  curry  dish  is  to  be  made  of  fowls, 
they  should  be  jointed.  Boil  the  meat  till  tender,  in  just  suf- 
ficient water  to  cover  it,  and  add  a  little  salt.  Just  before  the 
meat  is  boiled  enough  to  take  up,  fry  three  or  four  slices  of 
pork  till  brown — ^take  them  up,  and  put  in  the  chickens.  Let 
them  brown,  then  add  part  of  the  liquor  in  which  they  were 
boiled,  one  or  two  tea  spoonsful  of  curry  powder,  and  the 
fried  pork.  Mix  a  tea  spoonful  of  curry  powder  with  a  tea 
cup  of  boiled  rice,  or  a  little  flour  and  water  mixed — turn  it 
on  to  the  curry,  and  let  it  stew  a  few  minutes. 

35.  Chicken  Fie. 
Joint  the  chickens,  which  should  be  young  and  tender — 


MEATS.  23 

boil  them  in  just  sufficient  water  to  cover  them.  When 
nearly  tender,  take  them  out  of  the  liquor,  and  lay  them  in  a 
deep  pudding  dish,  lined  with  pie  crust.  To  each  layer  of 
chicken,  put  three  or  four  slices  of  pork — add  a  little  of  the 
liquor  in  which  they  were  boiled,  and  a  couple  of  ounces  of 
butter,  cut  into  small  pieces — sprinkle  a  little  flour  over  the 
whole,  cover  it  with  nice  pie  crust,  and  ornament  the  top  with 
some  of  your  pastry.     Bake  it  in  a  quick  oven  one  hour. 

36.  Beef  and  Mutton  Fie, 

Take  tender  meat,  pound  it  out  thin,  and  broil  it  ten  min- 
utes— then  cut  oif  the  bony  and  gristly  parts,  season  it  high- 
ly with  salt  and  pepper,  butter  it,  and  cut  it  into  small  pieces. 
Line  a  pudding  dish  with  pastry,  put  in  the  meat,  and  to  each 
layer  add  a  tea  spoonful  of  tomato  catsup,  together  with  a 
table  spoonful  of  water — sprinkle  over  flour,  and  cover  it  with 
pie  crust,  and  ornament  as  you  please  with  pastry.  Cold 
roast,  or  boiled  beef,  and  mutton,  make  a  good  pie,  by  cut- 
ting them  into  bits,  and  seasoning  them  highly  with  salt  and 
pepper.  Put  them  into  a  pie  dish,  turn  a  little  melted  but- 
ter over  them,  or  gravy,  and  pour  in  water  till  you  can  just 
see  it  at  the  top. 

37.  Chicken  and  Veal  Pot  Pie, 

If  the  pie  is  to  be  made  of  chickens,  joint  them — ^boil  the 
meat  until  about  half  done.  Take  the  meat  out  of  the  liquor 
in  which  it  was  boiled,  and  put  it  in  a  pot,  with  a  layer  of  crust 
to  each  layer  of  meat,  having  a  layer  of  crust  on  the  top. 
The  meat  should  be  seasoned  with  salt  and  pepper — cover 
the  whole  with  the  boiled  meat  liquor.  If  you  wish  to  have 
the  crust  brown,  keep  the  pot  covered  with  a  heated  bake  pan 
lid.  Keep  a  tea  kettle  of  boiling  water  to  turn  in  as  the  wa- 
ter boils  away — cold  water  makes  the  crust  heavy.  The 
crust  for  the  pie  is  good  like  that  made  for  fruit  pies,  with  less 
shortening,  but  raised  pie  crust  is  generally  preferred  to  any 
other.  It  is  made  in  the  following  manner — mix  together 
three  pints  of  flour,  a  tea  cup  of  melted  butter,  a  tea  spoon- 
ful of  salt,  then  turn  in  half  a  tea  cup  of  yeast — add  cold 
water  to  make  it  sufficiently  stiff*  to  roll  out.  Set  it  in  a 
warm  place  to  rise,  which  will  take  seven  or  eight  hours, 


24  MEATS. 

unless  brewer's  yeast  is  used.  When  risen,  roll  it  out,  and 
cut  it  into  small  cakes.  Potatoe  pie  crust  is  very  nice.  To 
make  it,  boil  eight  or  nine  small  potatoes,  peel  and  mash  them 
fine,  mix  with  them  a  piece  of  butter,  of  the  size  of  a  hen's 
egg,  a  tea  spoonful  of  salt,  a  tumbler  full  of  milk,  and  flour 
to  render  it  of  the  right  consistency  to  roll  out.  When 
rolled  out,  cut  them  into  cakes,  and  put  them  with  the  meat. 
If  you  happen  to  have  unbaked  wheat  dough,  very  good  crust 
may  be  made  of  it,  by  working  into  it  a  little  lukewarm  melted 
butter.  Let  it  remain,  after  you  have  rolled  and  cut  it  into 
cakes,  about  ten  or  fifteen  minutes,  before  putting  it  with  the 
meat. 

38.  To  Frizzle  Beef . 

Take  beef  that  is  fresh  smoked  and  tender — shave  it  off 
thin,  put  it  in  a  stew  pan,  with  water  enough  to  cover  it — let 
it  stew  ten  or  fifteen  minutes.  Three  or  four  minutes  before 
it  is  taken  up,  mix  a  little  flour  and  water  together,  and  stir 
in,  to  thicken  the  water ;  add  a  little  butter  and  pepper.  This 
makes  a  good  dish  for  breakfast — eggs  are  a  nice  accom- 
paniment  to  it. 

39.   Warmed  Over  Meats. 

Boiled  or  roasted  veal  makes  a  nice  dish,  chopped  fine, 
and  warmed  up,  with  just  sufficient  water  to  moisten  it,  and 
a  little  butter,  salt,  and  pepper,  added.  A  little  nutmeg,  and 
the  grated  rind  of  a  lemon,  improve  it — none  of  the  white 
part  of  the  lemon  should  be  used.  When  well  heated  through, 
take  it  up  on  a  platter,  and  garnish  it  with  a  couple  of  lemons 
cut  in  slices.  Fresh  or  corned  beef  is  good  minced  fine,  with 
boiled  potatoes,  and  warmed  up  with  salt,  pepper,  and  a  little 
water — add  butter,  just  before  you  take  it  up.  Some  people 
use  the  gravy  that  they  have  left  the  day  before,  for  the  meat, 
but  it  is  not  as  good  when  warmed  over,  and  there  is  no  need 
of  its  being  wasted,  as  it  can  be  clarified,  and  used  for  other 
purposes.  Boiled  onions,  or  turnips,  are  good  mixed  with 
mince  meat,  instead  of  potatoes.  Veal,  lamb,  and  mutton, 
are  good  cut  into  small  strips,  and  warmed  with  boiled 
potatoes  cut  in  slices,  pepper,  salt,  a  little  water — add  butter 
just  before  you  take  it  up.     Roast  beef  and  mutton,  if  not 


MEATS— GRAVIES  AND  SAUCES.  25 

previously  cooked  too  much,  are  nice  cut  in  slices,  and  just 
scorched  on  a  gridiron.  Meat,  when  warmed  over,  should 
be  on  the  fire  just  long  enough  to  get  well  heated  through — 
if  on  the  fire  long,  most  of  the  juices  of  the  meat  wiU  be 
extracted,  and  render  it  very  indigestible.  Cold  fowls  are 
nice  jointed,  and  warmed  with  a  little  water,  then  taken  up, 
and  fried  in  butter  till  brown.  A  little  flour  should  be  sprin- 
kled on  them  before  frying.  Thicken  the  water  that  the 
fowls  were  warmed  in — add  a  Httle  salt,  pepper,  and  butter, 
and  turn  it  over  the  fowls. 

40.  A  Ragout  of  Cold  Veal 

Cut  boiled  or  roasted  veal  in  nice  slices — flour  and  fry 
them  in  butter,  till  a  light  brown — then  take  them  up,  and 
turn  a  little  hot  water  into  the  butter  they  were  fried  in,  mix 
a  little  flour  and  water  together,  and  stir  it  into  the  gravy — 
season  it  with  salt,  pepper,  (nutmeg,  or  catsup,)  and  lemon 
juice — ^put  in  the  meat,  and  stew  it  till  very  hot — stew  two  or 
three  onions  with  it,  if  you  like. 

41.  Dravm  Butter. 

Mix  two  or  three  tea  spoonsful  of  flour  with  a  little  cold 
water — stir  it  till  free  from  lumps,  thin  it,  and  stir  it  into  half 
a  pint  of  boiling  water — let  it  boil  two  or  three  minutes,  then 
cut  up  about  a  quarter  of  a  pound  of  butter  into  small  pieces, 
and  put  it  with  the  flour  and  water — set  it  where  it  will  melt 
gradually.  If  carefully  mixed,  it  will  be  free  from  lumps — if 
not,  strain  it  before  it  is  put  on  the  table.  If  the  butter  is  to 
be  eaten  on  fish,  cut  up  several  sofl  boiled  eggs  into  it.  A 
little  curry  powder  sprinkled  into  it,  will  convert  it  into  curry 
sauce. 

42.  Burnt  Butter, 

Put  a  couple  of  ounces  of  butter  into  a  frying  pan — set  it 
on  the  fire — when  of  a  dark  brown  color,  put  in  half  a  tea 
cup  full  of  vinegar,  a  little  pepper  and  salt.  This  is  nice  for 
fish,  salad,  or  eggs. 

43.  Roast  Meat  Gravy, 

Meat,  when  put  down  to  roast,  should  have  about  a  pint  of 
3 


26  GRAVIES  AND  SATTCES.  * 

water  in  the  dripping  pan.  A  little  while  before  the  meat  is 
done,  stir  up  the  drippings,  put  it  in  a  skillet,  and  set  it  where 
it  will  boil.  Mix  two  or  three  tea  spoonsful  of  flour  smoothly, 
with  a  little  water,  and  stir  it  in  the  gravy  when  it  boils. 
Lamb  and  veal  require  a  little  butter  in  the  gravy.  The  gra- 
vy for  pork  and  geese,  should  have  a  little  of  the  dressing, 
and  sage,  mixed  with  it.  If  you  wish  to  have  your  gravies 
look  dark,  scorch  the  flour  that  you  thicken  them  with,  which 
is  easily  done  by  putting  it  in  a  pan,  setting  it  on  a  few  coals, 
and  stirring  it  constantly  till  it  is  a  dark  brown  color,  taking 
care  that  it  does  not  burn.  Enough  can  be  burnt  at  once  to 
last  a  long  time. 

44.  Sauce  for  Cold  Meat,  Fish,  or  Salad, 

Boil  a  couple  of  eggs  three  minutes — then  mix  it  with  a 
mustard  spoonful  of  made  mustard,  a  little  salt,  pepper,  half  a 
tea  cup  of  salad  oil,  or  melted  butter,  and  half  a  tea  cup  of 
vinegar.     A  table  spoonful  of  catsup  improves  it. 

45.  Wine  Sauce  for  Venison  or  Mutton. 

Warm  half  a  pint  of  the  drippings,  or  liquor  the  meat  was 
boiled  in — mix  a  couple  of  tea  spoonsful  of  scorched  flour 
with  a  little  water,  and  stir  it  in  when  the  gravy  boils.  Sea- 
son it  with  salt,  pepper,  and  cloves — stir  a  table  spoonful  of 
currant  jelly  in,  and  just  before  you  take  it  from  the  fire,  half 
a  tumbler  of  wine.  Many  people  prefer  melted  currant  jelly 
to  any  other  sauce  for  venison  or  mutton. 

46.  Rice  Sauce, 

Boil  one  onion  and  half  a  tea  cup  of  rice  with  a  blade  of 
mace,  till  very  soft,  in  just  water  enough  to  cover  it — ^then 
stir  in  half  a  pint  of  milk,  a  little  salt,  and  strain  it.  This  is 
a  nice  accompaniment  to  game. 

'  47.   Oyster  Sauce, 

Take  the  juice  of  the  oysters,  and  to  a  pint  put  a  couple 
of  sticks  of  mace,  a  little  salt  and  pepper.  Set  it  on  the 
fire — ^when  it  boils,  stir  in  a  couple  of  tea  spoonsful  of 
flour,  mixed  with  milk.  When  it  has  boiled  several  min- 
utes, stir  in  half  a  pint  of  oysters,  a  piece  of  butter,   of 


GRAVIES  AND  SAUCES.  27 

die  size  of  a  hen's  egg.     Let  them  scald  through,  then  take 
them  up. 

48.   White  Celery  Sauce  for  hailed  Poultry. 

Take  five  or.  six  heads  of  celery— cut  off  the  green  tops, 
cut  up  the  remainder  into  small  bits,  and  boil  it  till  tender,  in 
half  a  pint  of  water — mix  two  or  three  tea  spoonsful  of  flour 
smoothly  with  a  little  milk — then  add  half  a  tea  cup  more  of 
milk,  stir  it  in,  add  a  small  lump  of  butter,  and  a  little  salt. 
When  it  boils,  take  it  up. 

49.  Broicn  Sauce  for  Poultry, 

Peel  two  or  three  onions,  cut  them  in  slices,  flour  and  fry 
them  brown,  in  a  little  butter — then  sprinkle  in  a  little  flour, 
pepper,  salt,  and  sage — add  half  a  pint  of  the  liquor  the  poul- 
try was  boiled  in,  and  a  table  spoonful  of  catsup.  Let  it  boil 
up,  then  stir  in  half  a  wine  glass  of  wine  if  you  like. 

50.  Savory  Jelly  for  Cold  Meat, 

Boil  lean  beef  or  veal  till  tender.  If  you  have  any  beef 
or  veal  bones,  crack  and  boil  them  with  the  meat,  (they  should 
be  boiled  longer  than  the  meat,)  together  with  a  little  salt 
pork,  sweet  herbs,  and  pepper  and  salt.  When  boiled  sufii- 
ciently,  take  it  off,  strain  it,  and  let  it  remain  till  the  next  day 
— ^then  skim  off  the  fat,  take  up  tlie  jelly,  and  scrape  off  the 
dregs  that  adhere  to  the  bottom  of  it — ^put  in  the  whites  and 
shells  of  several  eggs,  several  blades  of  mace,  a  little  wine, 
and  lemon  juice — set  it  on  the  fire,  stir  it  well  till  it  boils,  then 
strain  it  till  clear  through  a  jelly  bag. 

51.  Liver  Sauce  for  Fish. 

Boil  the  liver  of  the  fish — then  mash  it  fine,  stir  it  into 
drawn  butler,  put  in  a  little  cayenne,  or  black  pepper,  a  cou- 
ple of  tea  spoonsful  of  lemon  juice,  and  a  table  spoonful  of 
catsup. 

52.  Sauce  for  Lobsters, 

Boil  a  couple  of  eggs  three  minutes — ^mix  them  with  the 
spawn  of  the  lobster,  and  a  tea  spoonful  of  water.  When 
rubbed  smooth,  stir  in  a  tea  spoonful  of  mixed  mustard 


28  GRAVIES  AND  SAUCES. 

half  a  tea  cup  of  salad  oil,  or  the  same  quantity  of  butter 
melted,  a  little  salt,  pepper,  and  five  table  spoonsful  of  vine- 
gar. 

53.  Chicken  Salad, 

Boil  a  chicken  that  weighs  not  more  than  a  pound  and  a 
half.  When  very  tender,  take  it  up,  cut  it  in  small  strips, 
and  make  the  following  sauce,  and  turn  over  it — ^boil  four  eggs 
three  minutes — then  take  them  out  of  the  shells,  mash  and 
mix  them  with  a  couple  of  table  spoonsful  of  olive  oil,  or 
melted  butter,  two  thirds  of  a  tumbler  of  vinegar,  a  tea  spoon- 
ful of  mixed  mustard,  a  tea  spoonful  of  salt,  a  little  pep- 
per, and  essence  of  celery,  if  you  have  it — ^if  not,  it  can  be 
dispensed  with. 

54.  Sauce  for  Turtle,  or  Calf^s  Head, 

To  half  a  pint  of  hot  melted  butter,  or  beef  gravy,  put  the 
juice  and  grated  rind  of  half  a  lemon,  a  little  sage,  basil,  or 
sweet  marjorum,  a  little  cayenne,  or  black  pepper,  and  salt. 
Add  a  wine  glass  of  white  wine  just  before  you  take  it  up. 

55.  Apple  and  Cranberry  Sauce. 

Pare  and  quarter  the  apples — if  not  tart,  stew  them  in  ci- 
der— if  tart  enough,  stew  them  in  water.  When  stewed  soft, 
put  in  a  small  piece  of  butter,  and  sweeten  it  to  the  taste, 
with  sugar.  Another  way,  which  is  very  good,  is  to  boil  the 
apples,  without  paring  them,  with  a  few  quinces  and  molasses, 
in  new  cider,  till  reduced  to  half  the  quantity.  When  cool, 
strain  the  sauce.  This  kind  of  sauce  will  keep  good  several 
months.  It  makes  very  good  plain  pies,  with  the  addition  of 
a  little  cinnamon  or  cloves.  To  make  cranberry  sauce,  no- 
thing more  is  necessary  than  to  stew  the  cranberries  till  soft ; 
then  stir  in  sugar  and  molasses  to  sweeten  it.  Let  the  sugar 
scald  in  it  a  few  minutes.  Strain  it  if  you  like — ^it  is  very 
good  vdthout  straining. 

56.  Pudding  Sauce. 

Stir  to  a  cream  a  tea  cup  of  butter,  with  two  of  brown  su- 
gar, then  add  a  wine  glass  of  wine,  or  cider — flavor  it  with 
nutmeg,  rose-water,  or  essence  of  lemon.   If  you  wish  to  have 


GRAVIES  AND  SAUCES.  20 

it  liquid,  heat  two-thirds  of  a  pint  of  water  boiling  hot,  mix 
two  or  three  tea  spoonsful  of  flour  with  a  little  water,  and  stir 
it  mto  the  boiling  water.  As  soon  as  its  boils  up  well,  stir  it 
into  the  butter  and  sugar. 

57.  Tomato  Soy. 

Take  ripe  tomatos,  and  prick  them  with  a  fork — lay  them 
in  a  deep  dish,  and  to  each  layer  put  a  layer  of  salt.  Let 
them  remain  in  it  four  or  five  days,  then  take  them  out  of  the 
salt,  and  put  them  in  vinegar  and  water  for  one  night.  Drain 
off  the  vinegar,  and  to  'each  peck  of  tomatos  put  half  a  pint 
of  mustard  seed,  half  an  ounce  of  cloves,  and  the  same  quan- 
tity of  pepper.  The  tomatos  should  be  put  in  a  jar,  with  a 
layer  of  sliced  onions  to  each  layer  of  the  tomatos,  and  the 
spices  sprinkled  over  each  layer.  In  ten  days,  they  will  be 
in  good  eating  order. 

58.  Tomato  Catsup, 

To  a  gallon  of  ripe  tomatos,  put  four  table  spoonsful  of 
salt,  four  of  ground  black  pepper,  three  table  spoonsful  of 
ground  mustard,  half  a  table  spoonful  of  allspice,  half  a 
spoonful  of  cloves,  six  red  peppers,  ground  fine — simmer  the 
whole  slowly,  with  a  pint  of  vinegar,  three  or  four  hours- 
then  strain  it  through  a  sieve,  bottle  and  cork  it  tight.  The 
catsup  should  be  made  in  a  tin  utensil,  and  the  later  in  the 
season  it  is  made,  the  less  liable  it  will  be  to  spoil. 

59.  Mushroom  Catsup. 

Put  a  layer  of  fresh  mushrooms  in  a  deep  dish,  sprinkle  a 
little  salt  over  them,  then  put  in  another  layer  of  fresh  mush- 
rooms,  and  salt,  and  so  on  till  you  get  in  all  the  mushrooms. 
Let  them  remain  several  days — then  mash  them  fine,  and  to 
each  quart  put  a  table  spoonful  of  vinegar,  half  a  tea  spoon- 
ful of  black  pepper,  and  a  quarter  of  a  tea  spoonful  of  cloves 
— turn  it  into  a  stone  jar,  set  the  jar  in  a  pot  of  boiling  water, 
and  let  it  boil  two  hours,  then  strain  it  without  squeezing  the 
mushrooms.  Boil  the  juice  a  quarter  of  an  hour,  skim  it 
well,  let  it  stand  a  few  hours  to  settle,  then  turn  it  off  care- 
fully  through  a  sieve,  bottle  and  cork  it  tight.  Keep  it  in  a 
cool  place. 

3* 


30  SATTCES  AND  GRAVIES. 

60.  Walnut  Catsup, 

Procure  the  walnuts  by  the  last  of  June — keep  them  in  salt 
and  water  for  a  week,  then  bruise  them,  and  turn  boiling  vin- 
egar on  them.  Let  them  remain  covered  with  vinegar  for 
several  days,  stirring  them  up  each  day — then  boil  them  a 
quarter  of  an  hour  with  a  little  more  vinegar,  strain  it  through 
a  thick  cloth,  so  that  none  of  the  coarse  particles  of  the  wal- 
nuts will  go  through — season  the  vinegar  highly  with  cloves, 
allspice,  pepper  and  salt.  Boil  the  whole  a  few  minutes,  then 
bottle  and  cork  it  tight.     Keep  it  in  a  cool  place. 

61.  Curry  Powder, 

Mix  an  ounce  of  ginger,  one  of  mustard,  one  of  pepper, 
three  of  coriander  seed,  the  same  quantity  of  turmeric,  a 
quarter  of  an  ounce  of  cayenne  pepper,  half  an  ounce  of 
cardamums,  and  the  same  of  cummin  seed  and  cinnamon. 
Pound  the  whole  fine,  sift,  and  keep  it  in  a  bottle  corked  tight. 

62.  Essence  of  Celery. 

Steep  an  ounce  of  celeiy  seed  in  half  a  pint  of  brandy,  or 
vinegar.  A  few  drops  of  this  will  give  a  fine  flavor  to  soups, 
and  sauce  for  fowls* 

63.  Soup  Herh  Spirit. 

Those  who  like  a  variety  of  herbs  in  soup,  will  find  it  veiy 
convenient  to  have  the  following  mixture.  Take  when  in  their 
prime,  thyme,  sweet  marjoram,  sweet  basil,  and  summer  sa- 
vory. When  thoroughly  dried,  pound  and  sift  them.  Steep 
them  in  brandy  for  a  fortnight,  the  spirit  will  then  be  fit 
for  use. 

64.  Plain  Veal  Soup. 

•  A  leg  of  veal,  after  enough  has  been  cut  off  for  cutlets, 
makes  a  soup  nearly  as  good  as  calf's  head.  Boil  it  with 
a  cup  two  thirds  full  of  rice,  a  pound  and  a  half  of  pork — 
season  it  with  salt,  pepper,  and  sweet  herbs,  if  you  like.  A 
little  celery  boiled  in  it  gives  the  soup  a  fine  flavor.  Some 
people  like  onions,  carrots,  and  parsely  boiled  in  it.  If  you 
wish  for  balls  in  the  soup,  chop  veal  and  a  little  raw  salt  pork 


SOUPS.  31 

fine,  mix  it  with  a  few  bread  crumbs,  and  a  couple  of  eggs. 
Season  it  with  salt  and  pepper — add  a  little  curry  powder  if 
you  like,  do  it  up  into  small  balls,  and  boil  them  in  the  soup. 
The  veal  should  be  taken  up  before  the  soup  is  seasoned. 
Just  before  the  soup  is  taken  up,  put  in  a  couple  of  slices  of 
toast,  cut  into  small  pieces.  If  you  do  not  like  your  soup 
fat,  let  the  liquor  remain  till  the  day  after  you  have  boiled 
the  meat,  and  skim  off  the  fat  before  heating  the  liquor.  The 
shoulder  of  veal  makes  a  good  soup. 

65.  Mock  Turtle,  or  Calfs  Head  Soup. 

Boil  the  head  until  perfectly  tender — then  take  it  out,  strain 
the  hquor,  and  set  it  away  until  the  next  day — then  skim  off 
the  fat,  cut  up  the  meat,  together  with  the  lights,  and  put  it 
into  the  liquor,  put  it  on  the  fire,  and  season  it  with  salt,  pep- 
per, cloves,  and  mace — add  onions  and  sweet  herbs,  if  you 
like — stew  it  gently  for  half  an  hour.  Just  before  you  take 
it  up,  add  half  a  pint  of  white  wine.  For  the  balls,  chop  lean 
veal  fine,  with  a  little  salt  pork,  add  the  brains,  and  season 
it  with  salt,  pepper,  cloves,  mace,  sweet  herbs  or  curry  powder, 
make  it  up  into  balljlabout  the  size  of  half  an  egg,  boil  part 
in  the  soup,  and  fry  the  remainder,  and  put  them  in  a  dish  by 
themselves. 

6Q.  Beef  or  Black  Soup. 

The  shank  of  beef  is  the  best  part  for  soup — cold  roast 
beef  bones,  and  beef  steak,  make  very  good  soup.  Boil  the 
shank  four  or  five  hours  in  water,  enough  to  cover  it.  Half 
an  hour  before  the  soup  is  put  on  the  table,  take  up  the  meat, 
thicken  the  soup  with  scorched  flour,  mixed  with  cold  water, 
season  it  with  salt,  pepper,  cloves,  mace,  a  little  walnut,  or 
tomato  catsup  improves  it,  put  in  sweet  herbs  or  herb  spirit 
if  you  hke.  Some  cooks  boil  onions  in  the  soup,  but  as  they 
are  very  disagreeable  to  many  persons,  it  is  better  to  boil 
and  serve  them  up  in  a  dish  by  themselves.  Make  force 
meat  balls  of  part  of  the  beef  and  pork,  season  them  with 
mace,  cloves,  pepper,  and  salt,  and  boil  them  in  the  soup 
fifteen  minutes. 

67.  Chicken  or  Turkey  Soup. 

The  ijquor  that  a  turkey  or  chicken  is  boiled  in,  makes  a 


32  SOUPS. 

good  soup.  If  you  do  not  like  your  soup  fat,  let  the  liquor 
remain  till  the  day  after  the  poultry  has  been  boiled  in  it,  then 
skim  off  the  fat,  set  it  where  it  will  boil.  If  there  was  not  any 
rice  boiled  with  the  meat,  put  in  half  a  tea  cup  full,  when  the 
liquor  boils,  or  slice  up  a  few  potatoes  and  put  in — season  it 
with  salt  and  pepper,  sweet  herbs,  and  a  little  celery  boiled 
in  it  improves  it.  Toast  bread  or  crackers,  and  put  them  in 
the  soup  when  you  take  it  up. 

68.  Oyster  Soup. 

Separate  the  oysters  from  the  liquor,  to  each  quart  of  the 
liquor,  put  a  pint  of  milk  or  water,  set  it  on  the  fire  with  the 
oysters.  Mix  a  heaping  table  spoonful  of  flour  with  a  little 
water,  and  stir  it  into  the  liquor  as  soon  as  it  boils.  Season 
it  with  salt,  pepper,  and  a  little  walnut,  or  butternut  vinegar, 
if  you  have  it,  if  not,  common  vinegar  may  be  substituted. 
Put  in  a  small  lump  of  butter,  and  turn  it  as  soon  as  it  boils 
up  again  on  to  buttered  toast,  cut  into  small  pieces. 

69.  Pea  Soup, 

If  you  make  your  soup  of  dry  peas,  U^k  them  over  night. 
in  a  warm  place,  using  a  quart  of  water  to  each  quart  of  the 
peas.  Early  the  next  morning  boil  them  an  hour.  Boil 
with  them  a  tea  spoonful  of  saleratus,  eight  or  ten  minutes, 
then  take  them  out  of  the  water  they  were  soaking  in,  put 
them  into  fresh  water,  with  a  pound  of  salt  pork,  and  boil  it 
till  the  peas  are  soft,  which  will  be  in  the  course  of  three  or 
four  hours.  Green  peas  for  soup  require  no  soaking,  and 
boiling  only  long  enough  to  have  the  pork  get  thoroughly 
cooked,  which  will  be  in  the  course  of  an  hour. 

70.  Portable  Soup. 

Take  beef  or  veal  soup,  and  let  it  get  perfectly  cold,  then 
skim  off  every  particle  of  the  grease.  Set  it  on  the  fire,  and 
let  it  boil  till  of  a  thick  glutinous  consistence.  Care  should 
be  taken  that  it  does  not  burn.  Season  it  highly  with  salt, 
pepper,  cloves  and  mace — add  a  little  wine  or  brandy,  and 
then  turn  it  on  to  earthen  platters.  It  should  not  be  more 
than  a  quarter  of  an  inch  in  thickness.  Let  it  remain  until 
cold,  then  cut  it  in  pieces  three  inches  square,  set  them  in 


VARIOirS  METHODS   OF  COOKING  EGGS.  33 

the  sun  to  dry,  turning  them  frequently.  When  perfectly 
dry,  put  them  in  an  earthen  or  tin  vessel,  having  a  layer  of 
white  paper  between  each  layer.  These,  if  the  directions 
are  strictly  attended  to,  will  keep  good  a  long  time.  When- 
ever you  >vish  to  make  a  soup  of  them,  nothing  more  is 
necessary,  than  to  put  a  quart  of  water  to  one  of  the  cakes, 
and  heat  it  very  hot. 

71.  To  Boil  Eggs, 
They  should  be  put  into  boiling  water,  and  if  you  wish  to 
have  them  soft,  boil  them  only  three  minutes.  If  you  wish 
to  have  them  hard  enough  to  cut  in  slices,  boil  them  five 
minutes.  Another  way  which  is  very  nice,  is  to  break  the 
shells,  and  drop  the  eggs  into  a  pan  of  scalding  hot  water, 
let  it  stand  till  the  white  heis  set,  then  put  the  pan  on  a 
moderate  fire,  when  the  water  boils  up,  the  eggs  are  cooked 
sufficiently.  Eggs  look  very  prettily  cooked  in  this  way,  the 
yelk  being  just  visible  through  the  white.  If  you  do  not  use 
the  eggs  for  a  garnish,  serve  them  up  with  burnt  butter. 
See  receipt  for  making,  No.  42. 

72.  Omelet, 

Beat  the  eggs  to  a  froth,  and  to  a  dozen  of  eggs  put  three 
ounces  of  finely  minced  boiled  ham,  beef,  or  veal ;  if  the  latter 
meat  is  used,  add  a  little  salt.  Melt  a  quarter  of  a  pound  of 
butter,"  mix  a  Httle  of  it  with  the  eggs — it  should  be  just 
lukewarm.  Set  the  remainder  of  the  butter  on  the  fire,  in  a 
frying  or  tin  pan,  when  quite  hot,  turn  in  the  eggs  beaten  to 
a  froth,  stir  them  until  they  begin  to  set.  When  brown  on 
the  under  side,  it  is  sufficiently  cooked.  The  omelet  should 
be  cooked  on  a  moderate  fire,  and  in  a  pan  small  enough,  to 
have  the  omelet  an  inch  thick.  When  you  take  them  up,  lay 
a  flat  dish  on  them,  then  turn  the  pan  upside  down. 

73.  Poached  Eggs, 
Break  the  eggs  into  a  pan,  beat  them  to  a  froth,  then  put 
them  into  a  buttered  tin  pan,  set  the  pan  on  a  few  coals,  put 
in  a  small  lump  of  butter,  a  little  salt,  let  them  cook  very 
slowly,  stirring  them  constantly  till  they  become  quite  thick, 
then  turn  them  on  to  buttered  toast. 


34^  FISH. 

74.  Directions  for  Broiling^  Boiling  and  Frying  Fish. 

Fish  for  boiling  or  broiling  are  the  best  the  day  after  they 
are  caught.  They  should  be  cleaned  when  first  caught, 
washed  in  cold  water,  and  half  a  tea  cup  of  salt  sprinkled  on 
the  inside  of  them.  If  they  are  to  be  broiled,  sprinkle  pep- 
per on  the  inside  of  them — keep  them  in  a  cool  place.  When 
fish  is  broiled,  the  bars  of  the  gridiron  should  be  rubbed  over 
with  a  little  butter,  and  the  inside  of  the  fish  put  towards  the 
fire,  and  not  turned  till  the  fish  is  nearly  cooked  through — 
then  butter  the  skin  side,  and  turn  it  over — fish  should  be 
broiled  slowly.  When  fresh  fish  is  to  be  boiled,  it  should  ei- 
ther be  laid  on  a  fish  strainer,  or  sewed  up  in  a  cloth — if  not, 
it  is  very  difficult  to  take  it  out  of  the  pot  without  breaking. 
Put  the  fish  into  cold  water,  with  the  back  bone  down.  To 
eight  or  ten  pounds  of  fish,  put  half  of  a  small  tea  cup  of 
salt.  Boil  the  fish  until  you  can  draw  out  one  of  the  fins 
easily — ^most  kinds  of  fish  will  boil  sufficiently  in  the  course 
of  twenty  or  thirty  minutes,  some  kinds  will  boil  in  less  time. 
Some  cooks  do  not  put  their  fish  into  the  water  till  it  boils, 
but  it  is  not  a  good  plan,  as  the  outside  gets  cooked  too  much, 
and  breaks  to  pieces  before  the  inside  is  sufficiently  done. 
Fish  for  frying,  after  being  cleaned  and  washed,  should  be 
put  into  a  cloth  to  have  it  absorb  the  moisture.  They  should 
be  dried  perfectly,  and  a  little  flour  rubbed  over  them.  No 
salt  should  be  put  on  them,  if  you  wish  to  have  them  brown 
well.  For  five  or  six  pounds  of  fish,  fry  three  or  four  slices 
of  salt  pork — when  brown,  take  them  up,  and  if  they  do  not 
make  fat  sufficient  to  fry  the  fish  in,  add  a  little  lard.  When 
the  fish  are  fried  enough,  take  them  up,  and  for  good  plain 
gravy,  mix  two  or  three  tea  spoonsful  of  flour  with  a  little 
water,  and  stir  it  into  the  fat  the  fish  was  fried  in — put  in  a 
little  butter,  pepper,  and  salt,  if  you  wish  to  have  the  gravy 
rich — add  spices,  catsup  and  wine — turn  the  gravy  over  the 
fish.  Boiled  fish  should  be  served  up  with  drawn  butter,  or 
liver  sauce,  (see  directions  for  making  each,  Nos.  41  and  51.) 
Fish,  when  put  on  the  platter,  should  not  be  laid  over  each 
other  if  it  can  be  avoided,  as  the  steam  from  the  under  ones 
makes  those  on  the  top  so  moist,  that  they  will  break  to  pieces 
when  served  out. 


PISH.  35 

Great  care  and  punctuality  is  necessary  in  cooking  fish. 
If  not  done  sufficiently,  or  if  done  too  much,  they  are  not 
good.  They  should  be  eaten  as  soon  as  cooked.  For  a  gar- 
nish to  the  fish,  use  parsely,  a  lemon,  or  eggs  boiled  hard, 
and  cut  in  slices. 

75.  Chowder, 

Fry  three  or  four  slices  of  pork  till  brown — cut  each  of 
your  fish  into  five  or  six  slices,  flour,  and  put  a  layer  of  them 
in  your  pork  fat,  sprinkle  on  pepper  and  a  little  salt — add 
cloves,  mace,  and  sliced  onions  if  you  like — lay  on  several 
bits  of  your  fried  pork,  and  crackers  previously  soaked  soft 
in  cold  water.  This  process  repeat  till  you  get  in  all  the  fish, 
then  turn  on  water  enough  to  just  cover  them — ^put  on  a  heat- 
ed bake  pan  lid.  When  the  fish  have  stewed  about  twenty 
minutes,  take  them  up,  and  mix  a  couple  of  tea  spoonsful  of 
flour  with  a  little  water,  and  stir  it  into  the  gravy,  also,  a  lit- 
tle butter  and  pepper.  Half  a  pint  of  white  wine,  spices,  and 
catsup,  will  improve  it.  Bass  and  cod  make  the  best  chow- 
der— black  fish  and  clams  make  tolerably  good  ones.  The 
hard  part  of  the  clams  should  be  cut  off*,  and  thrown  away. 

76.  Stuffed  and  Baked  Fish. 

Soak  bread  in  cold  water  till  soft — drain  off*  the  water, 
mash  the  bread  fine,  mix  it  with  a  table  spoonful  of  melted 
butter,  a  little  pepper  and  salt — a  couple  of  raw  eggs  makes 
the  dressing  cut  smoother — add  spices  if  you  like.  Fill  the 
fish  with  the  dressing,  sew  it  up,  put  a  tea  cup  of  water  in 
your  bake  pan,  and  a  small  piece  of  butter — ^lay  in  the  fish, 
bake  it  from  forty  to  fifty  minutes.  Fresh  cod,  bass,  and 
shad,  are  suitable  fish  for  baking. 

77.  Codfish, 

Fresh  cod  is  good  boiled,  fried,  or  made  into  a  chowder. 
It  is  too  dry  a  fish  to  broil.  Salt  cod  should  be  soaked  in 
lukewarm  water  till  the  skin  will  come  off*  easily — then  take 
up  the  fish,  scrape  off*  the  skin,  and  put  it  in  fresh  water,  and 
set  it  on  a  very  moderate  fire,  where  it  will  keep  warm  with- 
out boiling,  as  it  hardens  by  boiling.  It  takes  between  three 
and  four  hours  to  cook  it  soft-  -serve  it  up  with  drawn  butter. 


36  FISH. 

Cold  salt  codfish  is  nice  minced  fine,  and  mixed  with  mashed 
potatoes,  and  warmed  up,  with  just  water  enough  to  moisten 
it,  and  considerable  butter.  It  makes  a  nice  dish  for  break- 
fast, prepared  in  the  following  manner.  Pull  the  fish  into 
small  pieces,  soak  it  an  hour  in  warm  water,  then  drain  off 
the  water,  put  a  little  milk  and  butter  to  it,  stew  it  a  few  min- 
utes, and  serve  it  up  with  soft  boiled  eggs. 

i  78.  Cod  Sounds  and  Tongues. 

Soak  them  four  or  five  hours  in  lukewarm  water — ^then 
take  them  out  of  the  water,  scrape  off  the  skin,  cut  them  once 
in  two,  and  stew  them  in  a  little  milk.  Just  before  they  are 
taken  up,  stir  in  butter,  and  a  little  flour. 

79.  Halibut. 

Is  nice  cut  in  slices,  salted  and  peppered,  and  broiled  or 
fried.     The  fins  and  thick  part  is  good  boiled. 

80.  Striped  and  Sea  Bass. 
Bass  are  good  fried,  boiled,  broiled,  or  made  into  a  chowder. 

81.   Black  Fish 

Are  the  best  boiled  or  fried — they  will  do  to  broil,  but  are 
not  so  good  as  cooked  in  any  other  way. 

82.  Shad. 

Fresh  shad  are  good  baked  or  boiled,  but  better  broiled. 
For  broiling,  they  should  have  a  good  deal  of  salt  and  pep- 
per  sprinkled  on  the  inside  of  them,  and  remain  severil  hours 
before  broiling.  The  spawn  and  liver  are  good  boiled  or 
fried.  Salt  shad  and  mackerel,  for  broiling,  should  be  soaked 
ten  or  twelve  hours  in  cold  water.  Salt  shad,  for  boiling, 
need  not  be  soaked  only  long  enough  to  get  ofi*  the  scales, 
without  you  like  them  quite  fresh — if  so,  turn  boiling  water  on 
them,  and  let  them  soak  in  it  an  hour — then  put  them  into 
fresh  boiling  water,  and  boil  them  twenty  minutes.  To  pickle 
shad,  mix  one  pound  of  sugar,  a  peck  of  rock  salt,  two  quarts 
of  blown  salt,  and  a  quarter  of  a  pound  of  salt-petre.  Allow 
this  quantity  to  every  twenty-five  shad.  Put  a  layer  of  the 
mixture  at  the  bottom  of  the  keg,  then  a  layer  of  cleaned  shad. 


FISH.  37 

with  the  skin  side  down.  Sprinkle  on  another  layer  of  salt, 
sugar,  and  salt-petre,  and  so  on  till  you  get  in  all  the  shad. 
Lay  a  heavy  weight  on  the  shad,  to  keep  it  under  the  brine. 
If  the  juice  of  the  shad  does  not  run  out  so  as  to  form  brine 
sufficient  to  cover  them,  in  the  course  of  a  week,  make  a  little 
brine,  and  turn  on  to  them. 

83.  Sturgeons. 

Sturgeons  are  good  boiled  or  baked,  but  better  fried.  Be- 
fore baking  it,  boil  it  about  fifteen  minutes,  to  extract  the 
strong  oily  taste,  and  when  baked,  to  eight  or  ten  pounds  of 
it  put  a  quart  of  water  into  the  pan,  and  bake  it  till  tender. 
(See  directions  for  baking  fish,  No.  74.)  The  part  next  to 
the  tail  is  the  best  for  baking  or  frying.  Sturgeons  are  very 
nice,  cooked  in  the  following  manner.  Cut  it  in  slices  nearly 
an  inch  thick — ^fiy  a  few  slices  of  pork — when  brown,  take 
them  up,  and  put  in  the  sturgeon.  When  a  good  brown  co- 
lor,  take  them  up,  and  stir  in  a  little  flour  and  water,  mixed 
smoothly  together.  Season  the  gravy  with  salt,  pepper,  and 
catsup — stir  in  a  little  butter,  and  wine  if  you  like,  then  put 
back  the  sturgeon,  and  let  it  stew  a  few  minutes  in  the  gravy. 
While  the  sturgeon  is  cooking,  make  force  meat  balls  of  part 
of  the  sturgeon  and  salt  pork — fry  and  use  them  as  a  garnish 
for  the  fish. 

84.  Fish  Cakes. 

Cold  boiled  fresh  fish,  or  salt  codfish,  is  nice  minced  fine, 
with  potatoes,  moistened  with  a  Httle  water,  and  a  little  butter 
put  in,  done  up  into  cakes  of  the  size  of  common  biscuit,  and 
fried  brown  in  pork  fat  or  butter. 

85.  Fish  Force  Meat  Balls, 

Take  a  little  uncooked  fish,  chop  it  fine,  together  with  a 
little  raw  salt  pork,  mix  it  with  one  or  two  raw  eggs,  a  few 
bread  crumbs,  and  season  the  whole  with  pepper  and  spices. 
Add  a  little  catsup  if  you  like — do  them  up  into  small  balls, 
and  fry  them  till  brown. 

86.  holsters  and  Crahs. 

Put  them  into  boiling  water,  and  boil  them  from  half  to 
4 


88  ~  FISH. 

three  quarters  of  an  hour,  according  to  their  size.  Boil  half 
a  tea  cup  of  salt  with  every  four  pounds  of  the  fish.  When 
cold,  crack  the  shell,  and  take  out  the  meat,  taking  care  to 
extract  the  blue  veins,  and  what  is  called  the  lady  in  the  lob- 
ster, as  they  are  very  unhealthy.  If  the  fish  are  not  eaten 
cold,  warm  them  up  with  a  little  water,  vinegar,  salt,  pepper, 
and  butter.  The  following  way  of  dressing  lobsters  looks 
very  prettily.  Pick  out  the  spawn  and  red  chord,  mash  them 
fine,  rub  them  through  a  sieve,  put  in  a  Httle  butter  and  salt. 
Cut  the  lobsters  into  squares,  and  warm  it,  together  with  the 
spawn,  over  a  moderate  fire.  When  hot,  take  it  up,  and  gar- 
nish it  with  parsely.  The  chord  and  spawn  are  a  handsome 
garnish  for  any  kind  of  fish. 

87.  Scollops. 

Are  nicd  boiled,  and  then  fried,  or  boiled  and  pickled,  in 
the  same  manner  as  oysters.  Take  them  out  of  the  shells — 
when  boiled,  pick  out  the  hearts,  and  throw  the  rest  away, 
as  the  heart  is  the  only  part  that  is  healthy  to  eat.  Dip  the 
hearts  in  flour,  and  fry  them  in  lard  till  brown.  The  hearts 
are  good  stewed,  with  a  little  water,  butter,  salt,  and  pepper. 

88.  Eels.. 

Eels,  if  very  large,  are  best  split  open,  cut  into  short  pieces, 
and  seasoned  with  salt  and  pepper,  and  broiled  several  hours 
after  they  have  been  salted.  They  are  good  cut  into  small 
strips,  and  laid  in  a  deep  dish,  with  bits  of  salt  pork,  season- 
ed with  salt  and  pepper,  and  covered  with  pounded  rusked 
bread,  then  baked  half  ^n  hour.    Small  eels  are  the  best  fried- 

89.  Trout. 

Trout  are  good  boiled,  broiled,  or  fried — they  are  also  good 

stewed  a  few  minutes,  with  bits  of  salt  pork,  butter,  and  a 

.  little  water.     Trout,  as  well  as  all  other  kinds  of  fresh  water 

fish,  are  apt  to  have  an  earthy  taste — to  remove  it,  soak  them 

in  salt  and  water  a  few  minutes,  after  they  are  cleaned. 

90.  Clams. 

Wash  and  put  them  in  a  pot,  with  just  water  enough  to  pre- 
vent the  shells  burning  at  the  bottom  of  the  pot.    Heat  them 


FISH.  39 

till  the  shells  open — ^take  the  clams  out  of  them,  and  warm 
them  with  a  little  of  the  clam  liquor,  a  little  salt,  butter,  and 
pepper.  Toast  a  slice  or  two  of  bread,  soak  it  in  the  clam 
liquor,  lay  it  in  a  deep  dish,  and  turn  the  clams  on  to  it.  For 
clam  pancakes,  mix  flour  and  milk  together  to  form  a  thick 
batter — some  cooks  use  the  clam  liquor,  but  it  does  not  make 
the  pancakes  as  light  as  the  milk.  To  each  pint  of  the  milk, 
put  a  couple  of  eggs,  and  a  few  clams — they  are  good  taken 
out  of  the  shells  without  stewing,  and  chopped  fine,  or  stew- 
ed, and  put  into  the  cakes  whole.  Very  large  long  clams  are 
good  taken  out  of  the  shells  without  stewing,  and  broiled. 

91.  Stewed  Oysters, 

Strain  the  oyster  liquor,  rinse  the  bits  of  shells  off  the  9ys- 
ters,  then  turn  the  liquor  back  on  to  the  oysters,  and  put  them 
in  a  stew  pan — set  them  where  they  will  boil  up,  then  turn 
them  on  to  buttered  toast — salt,  pepper,  and  butter  them  to 
your  taste.  Some  cooks  add  a  Uttle  walnut  catsup,  or  vine- 
gar. The  oysters  should  not  be  cooked  till  just  before  they 
are  to  be  eaten. 

92.  To  Fry  Oysters. 

Take  those  that  are  large,  dip  them  in  beaten  eggs,  and 
then  in  flour,  or  fine  bread  crumbs — ^fry  them  in  lard,  till  of 
a  light  brown.  They  are  a  nice  garnish  for  fish.  They  will 
keep  good  for  several  months  if  fried  when  first  caught,  salt- 
ed and  peppered,  then  put  into  a  bottle,  and  corked  tight. 
Whenever  they  are  to  be  eaten,  warm  them  in  a  little  water. 

93.  Oyster  Pancakes, 

Mix  equal  quantities  of  milk  and  oyster  juice  together.  To 
a  pint  of  the  liquor  when  mixed,  put  a  pint  of  wheat  flour,  a 
few  oysters,  a  couple  of  eggs,  and  a  little  salt.  Drop  it  by 
the  large  spoonful  into  hot  lard. 

94.  Oyster  Pie, 

Line  a  deep  pie  plate  with  pie  crust — fill  it  with  dry  pieces 
of  bread,  cover  it  over  with  puff  paste — ^bake  it  till  a  light 
brown,  either  in  a  quick  oven  or  bake  pan.  Have  the  oys- 
*ers  just  stewed  by  the  time  the  crust  is  done — take  off  the 


40  VEGETABLES. 

upper  crust,  remove  the  pieces  of  bread,  put  in  the  oysters, 
season  them  with  salt,  pepper,  and  butter.  A  little  walnut 
catsup  improves  the  pie,  but  is  not  essential — cover  it  with  the 
crust. 

95.  Scolloped  Oysters, 

Pound  rusked  bread  or  crackers  fine — ^butter  scollop  shells 
or  tins,  sprinkle  on  the  bread  crumbs,  then  put  in  a  layer  of 
oysters,  a  small  lump  of  butter,  pepper,  salt,  and  a  little  of 
the  oyster  juice — then  put  on  another  layer  of  crumbs  and 
oysters,  and  so  on  till  the  shells  are  filled,  having  a  layer  of 
crumbs  at  the  top.     Bake  them  till  a  light  brown. 

96.  Potatoes, 

The  best  way  to  cook  Irish  potatoes,  is  to  pare  and  put 
them  in  a  pot,  with  just  boiling  water  enough  to  prevent  their 
burning,  and  a  little  saU.  Cover  them  tight,  and  let  them 
stew  till  you  can  stick  a  fork  through  them  easily.  If  any 
water  remains  in  the  pot,  turn  it  off,  put  the  pot  where  it  will 
keep  moderately  warm,  and  let  the  potatoes  steam  a  few  mo- 
ments longer.  The  easiest  way  to  cook  them,  is  to  put  them 
in  boiling  water,  with  the  skins  on,  and  boiled  constantly  till 
done.  They  will  not  be  mealy  if  they  lie  soaking  in  the 
water  without  boiling.  They  are  more  mealy  to  peel  them 
as  soon  as  tender,  and  then  put  back  in  the  pot  without 
any  water,  and  set  in  a  warm  place  where  they  will  steam, 
with  the  lid  of  the  pot  off.  Old  and  poor  potatoes  are  best 
boiled  till  soft,  then  peeled  and  mashed  fine,  with  a  little  salt, 
butter,  and  very  little  milk  put  in — then  put  into  a  dish,  smooth- 
ed over  with  a  knife,  a  little  flour  sprinkled  over  it,  and 
put  where  it  will  brown.  Cold  mashed,  or  whole  boiled  pota- 
toes, are  nice  cut  in  slices,  and  fried  with  just  butter  or  lard 
enough  to  prevent  their  burning.  When  brown  on  both 
sides,  take  them  up,  salt  and  butter  them.  Most  potatoes 
will  boil  in  the  course  of  half  an  hour — new  ones  will  boil  in 
less  time.    Sweet  potatoes  are  better  baked  than  boiled. 

97.  Potato  Snow  Balls, 

Take  the  white  mealy  kind  of  potatoes — pare  them,  and 
put  them  into  just  boiling  water  enough  to  cover  them — add 


VEGETABLES.  41 

a  little  salt.  When  boiled  tender,  drain  off  the  water,  and 
let  them  steam  till  they  break  to  pieces — take  them  up,  put 
two  or  three  at  a  time  compactly  together  in  a  strong  cloth, 
and  press  them  tight,  in  the  form  of  a  ball — ^then  lay  them  in 
your  potatoe  dish  carefully,  so  as  not  to  fall  apart. 

98.  Turnips. 

White  turnips  require  about  as  much  boiling  as  potatoes. 
When  tender,  take  them  up,  peel  and  mash  them — season 
them  with  a  little  salt  and  butter.  Yellow  turnips  require 
about  two  hours  boiling — if  very  large,  spUt  them  in  two. 
The  tops  of  white  turnips  make  a  good  salad. 

99.  Beets, 

Beets  should  not  be  cut  or  scraped  before  they  are  boiled, 
or  the  juice  will  run  out,  and  make  them  insipid.  In  sum- 
mer, they  will  boil  in  an  hour — in  winter,  it  takes  three  hours 
to  boil  them  tender.  The  tops  in  summer  are  good  boiled 
for  greens.  Boiled  beets  cut  in  slices,  and  put  in  cold  spiced 
vinegar  for  several  days,  are  very  nice. 

100.  Parsnips  and  Carrots. 

Wash  them,  and  split  them  in  two — ^lay  them  in  a  stew 
pan,  with  the  flat  side  down,  turn  on  boiling  water  enough  to 
cover  them — boil  them  till  tender,  then  take  them  up,  and 
take  ofl*  the  skin,  and  butter  them.  Many  cooks  boil  them 
whole,  but  it  is  not  a  good  plan,  as  the  outside  gets  done  too 
much,  before  the  inside  is  cooked  sufficiently.  Cold  boiled 
parsnips  are  good  cut  in  slices,  and  fried  brown. 

101.  Onions. 

Peel  and  put  them  in  boiling  milk,  (water  will  do,  but  it  is 
not  as  good.)  When  boiled  tender,  take  them  up,  salt  them, 
and  turn  a  Httle  melted  butter  over  them. 

102.  Artichokes. 

Scrape  and  put  them  in  boiling  water,  with  a  table  spoon- 
ful of  salt  to  a  couple  of  dozen.  When  boiled  tender,  (which 
will  be  in  about  two  hours,)  take  them  up,  salt  and  butter 
each  one.  • 

4* 


48'       '  .  VEGETABLES. 


103.  Squashes, 

Summer  squashes,  if  very  young,  may  be  boiled  whole — if 
not,  they  should  be  pared,  quartered,  and  the  seeds  taken  out. 
When  boiled  very  tender,  take  them  up,  put  them  in  a  strong 
cloth,  and  press  out  all  the  water — mash  them,  salt  and  but- 
ter them  to  your  taste.  The  neck  part  of  the  winter  squash 
is  the  best.  Cut  it  in  narrow  strips,  take  off  the  rind,  and 
boil  the  squash  in  salt  and  water  till  tender — then  drain  off 
the  water,  and  let  the  pumpkin  steam  over  a  moderate  fire 
for  ten  or  twelve  minutes.  It  is  good  not  mashed — if  mash- 
ed, add  a  little  butter. 

104.  Cahhage  and  Caulijlowers. 

Trim  off  the  loose  leaves  of  the  cabbage,  cut  the  stalky 
in  quarters,  to  the  heart  of  the  cabbage — boil  it  an  hour.  If 
not  boiled  with  corned  beef,  put  a  little  salt  in  the  water  in 
which  they  are  boiled.  White  cauliflowers  are  the  best. 
Take  off  the  outside  leaves,  cut  the  stalk  close  to  the  leaves, 
let  them  lie  in  salt  and  cold  water  for  half  an  hour  before 
boiling  them — ^boil  them  fifteen  or  twenty  minutes,  according 
to  their  size.  Milk  and  water  is  the  best  to  boil  them  in, 
but  clear  water  does  very  well.  Put  a  little  salt  in  the  pot 
in  which  they  are  boiled.  ^^ 

105.  Asparagus. 

Cut  the  white  part  of  the  stalks  off,  and  throw  it  away- 
cut  the  lower  part  of  the  stalks  in  thin  slices  if  tough,  and 
boil  them  eight  or  ten  minutes  before  the  upper  part  is  put  in. 
Lay  the  remainder  compactly  together,  tie  it  carefully  in 
small  bundles,  and  boil  it  from  fifteen  to  twenty  minutes,  ac- 
cording to  its  age.  Boil  a  little  salt  with  them,  and  a  quar- 
ter  of  a  tea  spoonful  of  saleratus,  to  two  or  three  quarts  of 
water,  to  preserve  their  fresh  green  color.  Just  before  your 
asparagus  is  done,  toast  a  slice  of  bread,  moisten  it  with  a 
little  of  the  asparagus  liquor,  lay  it  in  your  asparagus  dish, 
and  butter  it — ^then  take  up  the  asparagus  carefully  with  a 
skimmer,  and  lay  it  on  the  toast,  take  off  the  string,  salt 
it,  and  turn  a  little  melted  butter  over  the  whole. 


TEGETABLES. 


106.  Feas. 


Peas  should  be  put  into  boiling  water,  with  salt  and  sal- 
eratus,  in  the  proportion  of  a  quarter  of  a  tea  spoonful  of 
saleratus  to  half  a  peck  of  peas.  Boil  them  from  fifteen  to 
thirty  minutes,  according  to  their  age  and  kind.  When  boil- 
ed tender,  take  them  out  of  the  water  with  a  skimmer,  salt  and 
butter  them  to  the  taste.  Peas  to  be  good  should  be  fresh 
gathered,  and  not  shelled  till  just  before  they  are  cooked. 

107.  Sweet  Com. 

Com  is  much  sweeter  to  be  boiled  on  the  cob.  If  made 
into  sucatosh,  cut  it  from  the  cobs,  and  boil  it  with  Lima  beans, 
and  a  few  slices  of  salt  pork.  It  requires  boiling  from  fif- 
teen to  thirty  minutes,  according  to  its  age. 

108.  To  cook  various  kinds  of  Beans. 

French  beans  should  have  the  strings  taken  off — ^if  old,  the 
edges  should  be  cut  off,  and  the  beans  cut  through  the  middle. 
Boil  them  with  a  little  salt,  from  twenty-five  to  forty  minutes, 
according  to  their  age.  A  little  saleratus  boiled  with  them 
preserves  their  green  color,  and  makes  them  more  healthy. 
Salt  and  butter  them  when  taken  up.  Lima  beans  can  be 
,^ept  the  year  round,  by  being  perfectly  dried  when  fresh  gath- 
ered in  the  pods,  or  being  put  without  drying  into  a  keg,  with 
a  layer  of  salt  to  each  layer  of  beans,  having  a  layer  of  salt 
at  the  bottom  of  the  keg.  Cover  them  tight,  and  keep  them 
in  a  cool  place.  Whenever  you  wish  to  cook  them,  soak 
them  over  night,  in  cold  water — shell  and  boil  them,  with  a 
little  saleratus.  White  beans  for  baking,  should  be  picked 
over  carefully  to  get  out  the  colored  and  bad  ones.  Wsish 
and  soak  them  over  night  in  a  pot,  set  where  they  will  keep 
lukewarm.  There  should  be  about  three  quarts  of  water  to 
three  pints  of  the  beans.  The  next  morning  set  them  where 
they  will  boil,  with  a  tea  spoonful  of  saleratus.  When  they 
have  boiled  four  or  five  minutes,  take  them  up  with  a  skim- 
mer. Put  them  in  a  baking  pot.  Gash  a  pound  of  pork, 
and  put  it  down  in  the  pot,  so  as  to  have  the  beans  cover  all 
but  the  upper  surface — ^turn  in  cold  water  till  you  can  just  see 


■     ! 


44  VEGETABLES. 


it  at  the  top.  They  will  bake  in  a  hot  oven,  in  the  course  of 
three  hours — ^but  they  are  better  to  remain  in  it  five  or  six 
hours.  Beans  are  good  prepared  in  the  same  manner  as  for 
baking,  and  stewed  several  hours  without  baking. 

109.  Greens, 

White  mustard,  spinach,  water  cresses,  dandelions,  and  the 
leaves  and  roots  of  very  small  beets,  are  the  best  greens. 
Boil  them  with  a  little  salt  and  saleratus  in  the  water.  If  not 
fresh  and  plump,  soak  them  in  salt  and  water  half  an  hour 
before  cooking  them.  When  they  are  boiled  enough,  they 
will  sink  to  the  bottom  of  the  pot. 

110.  Salads, 

To  be  in  perfection,  salads  should  be  fresh  gathered,  and 
kept  in  cold  water  for  an  hour  before  they  are  put  on  the  ta- 
ble. The  water  should  be  drained  from  them,  and  if  you 
have  not  any  salad  oil,  melt  a  little  butter  and  put  it  in  a 
separate  dish — ^if  turned  over  the  salad,  it  will  not  be  crispy. 

111.  Cucumhers. 

To  be  healthy  they  should  not  be  picked  longer  than  a  day 
before  they  are  to  be  eaten.  They  should  be  kept  in  cold 
water,  and  fifteen  or  twenty  minutes  before  they  are  to  be 
eaten,  pare  and  slice  them  into  fresh  cold  water,  to  take  out 
the  slimy  matter.  Just  before  they  are  put  on  the  table,  drain 
off  the  water.  Put  them  in  a  deep  dish ;  sprinkle  on  a  good 
deal  of  salt  and  pepper — cover  them  with  vinegar.  Cucum- 
bers are  thought  by  many  people  to  be  very  unhealthy,  but 
if  properly  prepared,  they  will  not  be  found  to  be  any  more 
unwholesome  than  most  other  summer  vegetables. 

112.  To  stew  Mushrooms, 

Cut  off*  the  lower  part  of  the  stem,  as  it  is  apt  to  have  an 
earthy  taste.  Peel  and  put  them  in  a  saucepan,  with  just  wa- 
ter enough  at  the  bottom,  to  prevent  their  burning  to  the  pan. 
Put  in  a  little  salt,  and  shake  them  occasionally  while  stew- 
ing, to  prevent  their  burning.  When  they  have  stewed  quite 
tender,  put  in  a  little  butter  and  pepper — add  spices  and  wine 


VEGETABLES.  45 

if  you  like.  They  should  stew  very  slowly  till  tender,  and 
not  be  seasoned  till  just  before  they  are  taken  up.  Serve 
them  up  on  buttered  toast. 

113.  Egg  Plant, 

Boil  them  a  few  moments  to  extract  the  bitter  taste — ^then 
cut  them  in  thick  slices  ;  sprinkle  a  little  salt  between  each 
slice.  Let  them  lie  half  an  hour — ^then  fry  them  till  brown 
in  lard. 

114.  Celeriac, 

This  is  an  excellent  vegetable,  but  is  little  known.  The 
stalks  of  it  can  hardly  be  distinguished  from  celery,  and  it  is 
much  easier  cultivated.  The  roots  are  nice  boiled  tender, 
cut  in  thin  slices,  and  put  in  soup  or  meat_  pies  ;  or  cooked  in 
the  following  manner,  and  eaten  with  meat.  Scrape  and  cut 
them  in  slices.  Boil  them  till  very  tender — then  drain  off  the 
water.  Sprinkle  a  little  salt  over  them — turn  in  milk  enough 
to  cover  them.  When  they  have  stewed  about  four  or  five 
minutes,  turn  them  into  a  dish,  and  add  a  little  butter. 

115.  Salsify  or  Vegetabh  Oyster, 

The  best  way  to  cook  it  is  to  parboil  it,  (after  scraping  off 
the  outside,)  then  cut  it  in  slices,  dip  it  into  a  beaten  eggy  and 
fine  bread  crumbs,  and  fry  it  in  lard.  It  is  very  good  boiled, 
then  stewed  a  few  minutes  in  milk,  with  a  little  butter  and 
salt.  Another  way  which  is  very  good,  is  to  make  a  bat- 
ter of  wheat  flour,  milk  and  eggs  ;  cut  the  Salsify  in  thin 
slices,  (after  having  been  boiled  tender,)  put  them  into  the 
batter  with  a  little  salt ;  drop  this  mixture  into  hot  fat,  by  the 
large  spoonful.  When  a  light  brown,  they  are  cooked  suf- 
ficiently. 

116.  Tomatoes,  , 

If  very  ripe  will  skin  easily ;  if  not,  pour  scalding  water 
on  them,  and  let  them  remain  in  it  four  or  five  minutes.  Peel 
and  put  them  in  a  stew  pan,  with  a  table  spoonful  of  water, 
if  not  very  juicy ;  if  so,  no  water  will  be  required.  Put  in  a 
little  salt,  and  stew  them  for  half  an  hour ;  then  turn  them 
into  a  deep  dish  with  buttered  toast.  Another  way  of  cook- 
ing them,  which  is  considered  very  nice  by  epicures,  is  to  put 


46  PICKLES. 

them  in  a  deep  dish,  with  fine  bread  crumbs,  crackers  pound- 
ed fine,  a  layer  of  each  alternately ;  put  small  bits  of  butter, 
a  little  salt,  and  pepper  on  each  layer — some  cooks  add  a  lit- 
tle nutmeg  and  sugar.  Have  a  layer  of  bread  crumbs  on 
the  top.     Bake  it  three  quarters  of  an  hour. 

117.  Gumbo, 

Take  an  equal  quantity  of  young  tender  ocra  chopped  fine, 
and  ripe  tomatoes  skinned,  an  onion  cut  into  slices,  a  small 
lump  of  butter,  a  little  salt  and  pepper.  Put  the  whole  in  a 
stew  pan,  with  a  table  spoonful  jof  water,  and  stew  it  till  tender. 

118.  Southern  manner  of  B oiling  Rice. 

Pick  over  the  rice,  rinse  it  in  cold  water  a  number  of  times, 
to  get  it  perfectly  clean ;  drain  off  the  water,  then  put  it  in  a 
pot  of  boiling  water,  with  a  little  salt.  Allow  as  much  as  a 
quart  of  water  to  a  tea-cup  of  rice,  as  it  absorbs  the  water 
very  much  while  boiling.  Boil  it  seventeen  minutes ;  then 
turn  the  water  off  very  close ;  set  the  pot  over  a  few  coals, 
and  let  it  steam  fifteen  minutes  with  the  Hd  of  the  pot  off. 
The  beauty  of  rice  boiled  in  this  way,  is,  that  each  kernel 
stands  out  by  itself,  while  it  is  quite  tender.  Great  care  is 
necessary  to  be  used  in  the  time  of  boiling  and  steaming  it, 
as  a  few  moments  variation  in  the  time,  makes  a  great  deal 
of  difference  in  the  looks  of  it.  The  water  should  boil 
hard  when  the  rice  is  put  in,  and  not  suffered  to  stop  boil- 
ing, till  turned  off  to  have  the  rice  steamed.  The  water  that 
the  rice  is  boiled  in,  makes  good  starch  for  muslin,  if  boiled 
a  few  minutes  by  itself. 

118.  Directions  for  Pickling, 

Vinegar  for  pickling  should  be  good,  but  not  of  the  sharp- 
est kind.  Brass  utensils  should  be  used  for  pickling.  They 
should  be  thoroughly  cleaned  before  using,  and  no  vinegar 
should  be  allowed  to  cool  in  them,  as  the  rust  formed  by  so 
doing  is  very  poisonous.  Boil  alum  and  salt  in  the  vinegar, 
in  the  proportion  of  half  a  tea  cup  of  salt,  and  a  table  spoon- 
ful of  alum,  to  three  gallons  of  vinegar.  Stone  and  wooden 
vessels  are  the  only  kinds  of  utensils  that  are  good  to  keep 
pickles  in.  Vessels  that  have  had  any  grease  in  will  not  do 
for  pickles,  as  no  washing  will  kill  the  grease  that  the  pot  has 


PICKLES.  47 

absorbed.  All  kinds  of  pickles  should  be  stirred  up  occa- 
sionally. If  there  is  any  soft  ones  among  them,  they  should 
be  t£iken  out,  the  vinegar  scalded,  and  turned  back  while 
hot — if  very  weak,  throw  it  away,  and  use  fresh  vinegar. 
Whenever  any  scum  rises,  the  vinegar  needs  scalding.  If 
you  do  not  wish  to  have  all  your  pickles  spiced,  it  is  a  good 
plan  to  keep  a  stone  pot  of  spiced  vinegar  by  itself,  and  put 
in  a  few  of  your  pickles  a  short  time  before  they  are  to  be 
eaten. 

120.  To  Pickle  Peppers, 
Procure  those  that  are  fresh  and  green.  If  you  do  not  like 
them  very  fiery,  cut  a  small  slit  in  them,  and  take  the  seeds 
out  carefully  with  a  small  knife,  so  as  not  to  mangle  the  pep- 
per. Soak  them  in  salt  and  water,  eight  or  nine  days,  chang- 
ing the  water  each  day.  Keep  them  in  a  warm  place.  If 
you  like  them  stuffed,  chop  white  cabbage  fine,  season  it 
highly  with  cloves,  cinnamon,  mace,  and  fill  the  peppers  with 
it — add  nasturtions  if  you  like — sew  them  up  carefully,  and 
put  them  in  cold  spiced  vinegar.  Tomatoes  when  very  small 
and  green  are  good  pickled  with  the  peppers. 

121.  Mangoes. 

Procure  muskmelons  as  late  in  the  season  as  possible — 
if  pickled  early,  they  are  not  apt  to  keep  well.  Cut  a  small 
piece  from  the  side  that  lies  upon  the  ground  while  growing, 
take  out  the  seeds,  and  if  the  citron  or  nutmeg  melons  are 
used  for  mangoes,  the  rough  part  should  be  scraped  off.  The 
long  common  muskmelons  make  the  best  mangoes.  Soak 
the  melons  in  salt  and  water,  three  or  four  days ;  then  take 
them  out  of  the  water;  sprinkle  on  the  inside  of  the  melons, 
powdered  cloves,  pepper,  nutmeg ;  fill  them  with  small  strips 
of  horseradish,  cinnamon,  and  small  string  beans.  Flag 
root,  nasturtions,  and  radish  tops,  are  also  nice  to  fill  them 
with.  Fill  the  crevices  with  American  mustard  seed.  Put 
back  the  pieces  of  melon  that  were  cut  off,  and  bind  the  me- 
lon up  tight  with  white  cotton  cloth,  sew  it  on.  Lay  the  me- 
lons in  a  stone  jar,  with  the  part  that  the  covers  are  on,  up. 
Put  into  vinegar  for  the  mangoes,  alum,  salt  and  pepper- 
corns, in  the  same  proportion  as  for  cucumbers — heat  it  scald- 


48  PICKLES. 

ing  hot,  then  turn  it  on  to  the  melons.  Barberries  or  radish 
tops  pickled  in  bunches,  are  a  pretty  garnish  for  mangoes. 
The  barberries  preserve  their  natural  color  best  by  being  first 
dried.  Whenever  you  wish  to  use  them,  turn  boiling  vinegar 
on  them,  and  let  them  lie  in  it  several  hours  to  swell  out. 

122.   To  Fickle  Butternuts  and  Walnuts, 

The  nuts  for  pickling  should  be  gathered  as  early  as  July, 
unless  the  season  is  very  backward.  When  a  pin  will  go 
through  them  easily,  they  are  young  enough  to  pickle.  Soak 
them  in  salt  and  water  a  week — then  drain  it  off.  Rub  them 
with  a  cloth,  to  get  off  the  roughness.  To  a  gallon  of  vine- 
gar put  a  tea-cup  of  salt,  a  table-spoonful  of  powdered  cloves 
and  mace,  mixed  together,  half  an  ounce  of  allspice,  and 
peppercorns.  Boil  the  vinegar  and  spices,  and  turn  it  while 
hot  on  to  the  nuts.  In  the  course  of  a  week,  scald  the  vin- 
egar,  and  turn  it  back  on  them  while  hot.  They  will  be  fit 
to  eat  in  the  course  of  a  fortnight. 

123.  Peaches  and  Apricots, 

Take  those  of  a  full  growth,  but  perfectly  green,  put  them 
in  salt  and  water,*  strong  enough  to  bear  up  an  egg.  When 
they  have  been  in  a  week,  take  them  out,  and  wipe  them 
carefully  with  a  soft  cloth.  Lay  them  in  a  pickle  jar.  Put 
to  a  gallon  of  vinegar  half  an  ounce  of  cloves,  the  same 
quantity  of  peppercorns,  sliced  ginger  and  mustard  seed — 
add  salt,  and  boil  the  vinegar — then  turn  it  on  to  the  peaches 
scalding  hot.  Turn  the  vinegar  from  them  several  times. 
Heat  it  scalding  hot,  and  turn  it  back  while  hot. 

124.  To  Pickle  Cabbages  and  Caulijiowers, 

Purple  cabbages  are  the  best  for  pickling.  Pull  off  the 
loose  leaves,  quarter  the  cabbages,  put  them  in  a  keg,  and 
sprinkle  a  great  deal  of  salt,  on  each  one — let  them  remain 
five  or  six  days.  To  a  gallon  of  vinegar  put  an  ounce  of 
mace,  one  of  peppercorns  and  cinnamon,  (cloves  and  allspice 
improve  the  taste  of  the  cabbages,  but  they  turn  it  a  dark 
color.)  Heat  the  vinegar  scalding  hot,  put  in  a  little  alum, 
and  turn  it  while  hot  on  to  the  cabbages — ^the  salt  should 
remain  that  was  sprinkled  on  the  cabbages.     Turn  the  vine- 


PICKLES.  49 

gar  from  the  cabbages  six  or  seven  times — ^heat  it  scalding 
hot,  and  turn  it  back  while  hot,  to  make  them  tender.  Cauli- 
flowers are  pickled  in  the  same  manner.  Cauliflowers  cut 
into  bunches,  and  pickled  with  beet  roots  sliced,  look  very 
prettily. 

125.  East. India  Pickle, 

Chop  cabbage  fine,  leaving  out  the  stalks,  together  with 
three  or  four  onions,  a  root  of  horseradish,  and  a  couple 
of  green  peppers  to  each  cabbage.  Soak  the  whole  in  salt 
and  water  three  or  four  days.  Spice  some  vinegar  very 
strong  with  mace,  clones,  allspice  and  cinnamon.  Heat  it 
scalding  hot — add  alum  and  salt,  and  turn  it  on  to  the  cab- 
bage, onions  and  pepper,  which  should  previously  have  all  the 
brine  drained  from  them.  This  pickle  will  be  fit  to  eat  in 
the  course  of  three  or  four  weeks. 

126.  French  Beans  and  Radish  Pods, 

Gather  them  while  quite  small  and  tender.  Keep  them  in 
salt  and  water,  till  you  get  through  collecting  them^-chang- 
ing  the  water  as  often  as  once  in  four  or  five  days.  Then 
scald  them  with  hot  salt  and  water,  let  thefn  lie  in  it  till  cool, 
then  turn  on  hot  vinegar  spiced  with  peppercorns,  mace  and 
allspice.  The  radish  top,  if  pickled  in  small  bunches,  are  a 
pretty  garnish  for  other  pickles. 

127.  Nasturtion, 

Take  them  when  small  and  green — ^put  them  in  salt  and 
water — change  the  water  once  in  three  days.  When  you 
have  done  collecting  the  nasturtions,  turn  off  the  brine,  and 
pour  on  scalding  hot  vinegar. 

128.  Samphire, 

Procure  samphire  that  is  fresh  and  green — ^let  it  lay  in  salt 
for  three  days — then  take  it  out,  and  for  a  peck  of  samphire 
spice  a  gallon  of  vinegar  with  a  couple  of  dozen  of  pepper- 
corns— add  half  a  tea-cup  of  salt — heat  the  vinegar  scalding 
hot,  and  turn  it  on  to  the  samphire  while  hot — cover  it  close. 
In  the  course  of  ten  days,  turn  the  vinegar  from  the  sam- 
phire, heat  it  scalding  hot,  and  turn  it  back. 

5 


50  PICKLES. 

^129.  Onions. 

Peel  and  boil  them  in  milk  and  water  ten  minutes.  To 
a  gallon  of  vinegar  put  half  an  ounce  of  cinnamon  and  mace, 
a  quarter  of  an  ounce  of  cloves,  a  small  tea-cup  of  salt,  and 
half  an  ounce  of  alum.  Heat  the  vinegar,  together  with  the 
spices,  scalding  hot,  and  turn  it  on  to  the  onions,  which  should 
previously  have  the  water  and  milk  drained  from  them. 
Cover  them  tight  till  cold. 

130.  Artichokes, 

Soak  the  artichokes  in  salt  and  water,  for  several  days, 
then  drain  and  rub  them  till  you  get  all  the  skin  off.  Turn 
boiling  vinegar  on  them,  with  salt,  alum,  and  peppercorns  in 
it,  in  the  same  proportion  as  for  cucumbers.  Let  them  re- 
main a  week,  then  turn  off  the  vinegar,  scald  it,  and  turn  it 
back  while  hot  on  to  the  artichokes.  Continue  to  turn  boil- 
ing vinegar  on  to  the  artichokes  till  thoroughly  pickled. 

131.  Cucumhers, 

*  Gather  those  that  are  small  and  green,  and  of  a  quick 
growth.  Turn  boiling  water  on  them  as  soon  as  picked. 
Let  them  remain  in  it  four  or  five  hours,  then  put  them  in 
cold  vinegar,  with  alum  and  salt,  in  the  proportion  of  a  table 
spoonful  of  the  former  and  a  tea  cup  of  the  latter,  to  every 
gallon  of  vinegar.  When  you  have  done  collecting  the  cu- 
cumbers for  pickling,  turn  the  vinegar  from  the  cucumbers, 
scald  and  skim  it  till  clear,  then  put  in  the  pickles,  let  them 
scald  without  boiling,  for  a  few  minutes  ;  then  turn  them 
while  hot  into  the  vessel  you  intend  to  keep  them  in.  A  few 
peppers,  or  peppercorns,  improve  the  taste  of  the  cucumbers. 
Cucumbers  to  be  brittle  need  scalding  several  times.  If  the 
vinegar  is  weak,  it  should  be  thrown  away,  and  fresh  put  to 
the  cucumbers,  with  more  alum  and  salt.  Another  method 
of  pickling  cucumbers,  which  is  good,  is  to  put  them  in  salt 
and  water,  as  you  pick  them — changing  the  salt  and  water 
once  in  three  or  four  days.  When  you  have  done  collecting 
your  cucumbers  for  pickling,  take  them  out  of  the  salt  and 
water,  turn  on  scalding  hot  vinegar,  with  alum,  salt  and  pep- 
percorns in  it. 


f 


BREAD.  51 


132.  Gherkins. 


Put  them  in  strong  brine — keep  them  in  a  warm  place. 
When  they  turn  yellow,  drain  off  the  brine,  and  turn  hot  vine- 
gar on  them.  Let  them  remain  in  it  till  they  turn  green, 
keeping  them  in  a  warm  place.  Then  turn  off  the  vinegar 
— add  fresh  scalding  hot  vinegar,  spiced  with  mace,  allspice, 
and  peppercorns — add  alum  and  salt,  in  the  same  proportion 
as  for  cucumbers. 

133.  To  Pickle  Oysters. 

Take  the  oysters  from  the  liquor,  strain  and  boil  it.  Rinse 
the  oysters,  if  there  are  any  bits  of  the  shells  attached  to 
them.  Put  them  into  the  liquor  while  boiling.  Boil  them 
one  minute,  then  take  them  out  of  it,  and  to  the  liquor  put  a 
few  peppercorns,  cloves,  and  a  blade  or  two  of  mace — add  a 
little  salt,  and  the  same  quantity  of  vinegar  as  oyster  juice. 
Let  the  whole  boil  fifteen  minutes,  then  turn  it  on  to  the  oys- 
ters. If  you  wish  to  keep  the  oysters  for  a  number  of  weeks, 
bottle  and  cork  them  tisrht  as  soon  as  cold. 

134.  To  Pickle  Mushrooms. 

Peel  and  stew  them,  with  just  water  enough  to  prevent 
their  sticking  at  the  bottom  of  the  pan.  Shake  them  occa- 
sionally,  to  prevent  their  burning.  When  tender,  take  them 
up,  and  put  them  in  scalding  hot  vinegar,  spiced  with  mace, 
cloves,  and  peppercorns — add  a  httle  salt.  Bottle'and  cork 
them  tight,  if  you  wish  to  keep  them  long. 

135.   Wheat  Bread, 

For  sbc  com.mon  sized  loa^-es  of  bread,  take  three  pints  of 
boiling  water,  and  mix  it  with  five  or  six  quarts  of  flour. 
When  thoroughly  mixed,  add  three  pints  of  cold  water.  Stir 
it  till  the  whole  of  the  dough  is  of  the  same  temperature. 
When  lukewarm,  stir  in  half  a  pint  of  family  yeast,  (if  brew- 
ers' yeast  is  used,  a  less  quantity  will  answer,)  a  table-spoon- 
ful of  salt,  knead  in  flour  till  stiff  enough  to  mould  up,  and 
free  from  lumps.  The  more  the  bread  is  kneaded,  the  better 
it  will  be.     Cover  it  over  with  a  thick  cloth,  and  if  the  wea- 


52  BREAD. 

ther  is  cold,  set  it  near  a  fire.  To  ascertain  when  it  has 
risen,  cut  it  through  the  middle  with  a  knife — ^if  full  of  small 
holes  hke  a  sponge,  it  is  sufficiently  light  for  baking.  It 
should  be  baked  as  soon  as  light.  If  your  bread  should  get 
sour  before  you  are  ready  to  bake  it,  dissolve  two  or  more 
tea-spoonsful  of  saleratus  (according  to  the  acidity  of  it)  in 
a  tea-cup  of  milk  or  water,  strain  it  on  to  the  dough,  work  it 
in  well — then  cut  off  enough  for  a  loaf  of  bread — mould  it 
up  well,  slash  it  on  both  sides,  to  prevent  its  cracking  when 
baked — ^put  it  in  a  buttered  tin-pan.  The  bread  should  stand 
ten  or  twelve  minutes  in  the  pans  before  baking  it.  If  you 
like  your  bread  baked  a  good  deal,  let  it  stand  in  the  oven  an 
hour  and  a  half.  When  the  wheat  is  grown,  it  makes  better 
bread  to  wet  the  flour  entirely  with  boiling  water.  It  should 
remain  till  cool  before  working  in  the  yeast.  Some  cooks 
have  an  idea  that  it  kills  the  life  of  the  flour  to  scald  it,  but 
it  is  a  mistaken  idea — it  is  sweeter  for  it,  and  will  keep 
good  much  longer.  Bread  made  in  this  way  is  nearly  as 
good  as  that  which  is  wet  with  milk.  Care  must  be  taken 
not  to  put  the  yeast  in  when  the  dough  is  hot,  as  it  will  scald 
it,  and  prevents  its  rising.  Most  ovens  require  heating  an 
hour  and  a  half  for  bread.  A  brisk  fire  should  be  kept  up, 
and  the  doors  of  the  room  should  be  kept  shut,  if  the  weather 
is  cold.  Pine  and  ash,  mixed  together,  or  birch-wood,  is  the 
best  for  heating  an  oven.  To  ascertain  if  your  oven  is  of 
the  right  temperature,  when  cleaned,  throw  in  a  little  flour ; 
if  it  browns  in  the  course  of  a  minute,  it  is  sufficiently  hot ; 
if  it  turns  black  directly,  wait  several  minutes,  before  putting 
in  the  things  that  are  to  be  baked.  If  the  oven  does  not 
bake  well,  set  in  a  furnace  of  live  coals. 

136.  Sponge  Bread, 

For  four  loaves  of  bread,  take  three  quarts  of  wheat  flour, 
and  the  same  quantity  of  boiling  water-y-mix  them  well  to- 
gether. Let  it  remain  till  lukewarm,  then  add  a  tea-cup  full 
of  family,  or  half  a  tea-cup  of  distillery  yeast.  Set  it  in  a 
warm  place  to  rise.  When  light,  knead  in  flour  till  stiff 
enough  to  mould  up,  then  let  it  stand  till  risen  again,  before 
moulding  it  up. 


BREAD.  53 


137.  Rye  Bread, 

Wet  up  rye  flour  with  lukewarm  milk,  (water  will  do  to 
wet  it  with,  but  it  will  not  make  the  bread  so  good.)  Put  in 
the  same  proportion  of  yeast  as  for  wheat  bread.  For  four 
or  five  loaves  of  bread,  put  in  a  couple  of  tea-spoonsful  of 
salt.  A  couple  of  table-spoonsful  of  melted  butter  makes 
the  crust  more  tender.  It  should  not  be  kneaded  as  stiff  as 
wheat  bread,  or  it  will  be  hard  when  baked.  When  Hght, 
take  it  out  into  pans,  without  moulding  it  up — ^let  it  remain 
in  them  about  twenty  minutes,  before  baking. 

138.  Brown  Bread, 

Brown  bread  is  made  by  scalding  Indian  meal,  and  stir- 
ring into  it,  when  lukewarm,  about  the  same  quantity  of  rye 
flour  as  Indian  meal — add  yeast  and  salt  in  the  same  propor- 
tion as  for  other  kinds  of  bread.  Bake  it  between  two  and 
three  hours. 

139.  Indian  Bread, 

Mix  Indian  meal  with  cold  water,  stir  it  into  boiling  watei, 
let  it  boil  half  an  hour — stir  in  a  little  salt,  take  it  from  the 
fire,  let  it  remain  till  lukewarm,  then  stir  in  yeast  and  Indian 
meal,  to  render  it  of  the  consistency  of  unbaked  rye  dough. 
When  light,  take  it  out  into  buttered  pans,  let  it  remain  a  few 
minutes,  then  bake  it  two  hours  and  a  half. 

140.  Potato  Bread.       4M^  > 
Boil  the  potatoes  very  soft,  then  peel  and  mash  them  fine. 

Put  in  salt,  and  very  little  butter — then  rub  them  with  the 
flour — wet  the  flour  with  lukewarm  water — then  work  in  the 
yeast,  and  flour  till  stifl*  to  mould  up.  It  will  rise  quicker 
than  common  wheat  bread,  and  should  be  baked  as  soon  as 
risen,  as  it  turns  sour  very  soon.  The  potatoes  that  the 
bread  is  made  of  should  be  mealy,  and  mixed  with  the  flour 
in  the  proportion  of  one-third  of  potatoes  to  two-thirds  of 
flour. 

141.  Rice  Bread. 

Boil  a  pmt  of  rice  till  soft — ^then  mix  it  with  a  couple  of 

5* 


54  YEAST. 

quarts  of  rice  or  wheat  flour.  When  cool,  add  half  a  tea- 
cup of  yeast,  a  little  salt,  and  milk  to  render  it  of  the  con- 
sistency of  rye  bread.  When  light,  bake  it  in  small  butter- 
ed pans. 

142.  French  Rolls, 

•  Turn  a  quart  of  lukewarm  milk  on  to  a  quart  of  flour. 
Melt  a  couple  of  ounces  of  butter,  and  put  to  the  milk  and 
flour,  together  with  a  couple  of  eggs,  and  a  tea-spoonful  of 
salt.  When  cool,  stir  in  half  a  tea-cup  of  yeast,  and  flour  to 
make  it  stiff*  enough  to  mould  up.  Put  it  in  a  warm  place. 
When  light,  do  it  up  into  small  rolls — lay  the  rolls  on  flat 
buttered  tins—let  them  remain  twenty  minutes  before  baking. 

143.   Yeast. 

Boil  a  small  handful  of  hops  in  a  couple  of  quarts  of  wa- 
ter. When  the  strength  is  obtained  from  them,  strain  the 
liquor — put  it  back  on  the  fire — take  a  little  of  the  liquor, 
and  mix  smoothly  with  three  heaping  table-spoonsful  of  wheat 
flour — stir  it  into  the  liquor  when  it  boils.  Let  it  boil  five 
or  six  minutes — ^take  it  from  the  fire.  When  lukewarm,  stir 
in  a  tea-cup  of  yeast — ^keep  it  in  a  warm  place  till  risen. 
When  of  a  frothy  appearance,  it  is  sufficiently  light.  Add  a 
table-spoonful  of  salt,  turn  it  into  a  jar,  and  cover  it  tight. 
Some  people  keep  yeast  in  bottles,  but  they  are  apt  to  burst 
• — some  use  jugs,  but  they  cannot  be  cleaned  so  easily  as  jars. 
Whenever  your  yeast  gets  sour,  the  jar  should  be  thoroughly 
cleaned  before  fresh  is  put  in — if  not  cleaned,  it  will  spoil  the 
fresh  yeast.  Yeast  made  in  this  manner  will  keep  good  a  fort- 
night in  warm  weather ;  in  cold  weather  longer.  If  your  yeast 
appears  to  be  a  Httle  changed,  add  a  little  saleratus  to  it  before 
you  mix  it  with  your  bread.  If  it  does  not  foam  well,  when 
put  in,  it  is  too  stale  to  use.  Milk  yeast  makes  sweeter  bread 
than  any  other  kind  of  yeast,  but  it  will  not  keep  good  long. 
It  is  very  nice  to  make  biscuit  of.  Take  half  the  quantity 
of  milk  you  need  for  your  biscuit — set  it  in  a  warm  place, 
with  a  Httle  flour,  and  a  tea-spoonful  of  salt.  When  light, 
mix  it  with  the  rest  of  the  milk,  and  use  it  directly  for  the 
biscuit.  It  takes  a  pint  of  this  yeast  for  five  or  six  loaves 
of  bread.     Another  method  of  making  yeast,  which  is  very 


BISCUIT.  55 

good,  is  to  take  about  half  a  pound  of  your  bread  dough,  when 
risen,  and  roll  it  out  thin,  and  dry  it.  When  you  wish  to 
make  bread,  put  a  quart  of  lukewarm  milk  to  it,  set  it  near 
the  fire  to  rise — when  light,  scald  the  flour,  and  let  it  be  till 
lukewarm — then  add  the  yeast  and  salt.  This  will  raise  the 
bread  in  the  course  of  an  hour.  The  dough  will  need  a  lit- 
tle fresh  hop  liquor  put  to  it,  in  the  course  of  tliree  or  four 
times  baking.  Potato  yeast  makes  very  nice  bread,  but  the 
yeast  does  not  keep  good  as  long  as  when  made  without  them. 
It  is  made  in  the  following  manner :  boil  a  couple  of  good- 
sized  potatoes  soft — peel  and  rub  them  through  a  sieve — ^put 
to  it  a  couple  of  table-spoonsful  of  wheat  flour,  and  a  quart 
of  hot  hop  tea — when  lukewarm,  stir  in  half  a  tea-cup  of 
yeast — when  light,  put  in  a  couple  of  tea-spoonsful  of  salt, 
put  it  in  your  yeast-jar,  and  cover  it  up  tight. 

144.   Yeast  Cakes, 

Stir  into  a  pint  of  good  lively  yeast  a  table-spoonful  of 
salt,  and  rye  or  wheat  flour  to  make  a  thick  batter.  When 
risen,  stir  in  Indian  meal  till  of  the  right  consistency  to  roll 
out.  When  risen  again,  roll  them  out  very  thin,  cut  them 
into  cakes  with  a  tumbler,  and  diy  tiiem  in  the  shade  in  clear 
windy  weather.  Care  must  be  taken  to  keep  them  from  the 
sun,  or  they  will  ferment.  When  perfectly  dry,  tie  them  up 
in  a  bag,  and  keep  them  in  a  cool  dry  place.  To  raise  four 
or  five  loaves  of  bread,  take  one  of  these  cakes,  and  put  to 
it  a  little  lukewarm  milk  or  water.  When  dissolved,  stir  in 
a  coiq)le  of  table-spoonsful  of  flour,  set  it  near  the  fire- 
When  light,  use  it  for  your  dough.  Yeast  cakes  will  keep 
good  five  or  six  months.  They  are  very  convenient  to  use 
in  summer,  as  common  yeast  is  so  apt  to  ferment. 

145.  Butter  Biscuit, 

Melt  a  tea-cup  of  butter — mix  it  with  two-thirds  of  a  pint 
of  milk,  (if  you  have  not  any  milk,  water  may  be  substituted, 
but  the  biscuit  will  not  be  as  nice.)  Put  in  a  tea-spoonful  of 
salt,  half  a  tea-cup  of  yeast,  (milk  yeast  is  the  best,  see  di. 
rections  for  making  it) — stir  in  flour  till  it  is  stifl*  enough  to 
mould  up.  A  couple  of  eggs  improve  the  biscuit,  but  are 
not  essential.    Set  the  dough  in  a  warm  place  when  risen, 


56  BisciriT. 

mould  the  dough  with  the  hand  into  small  cakes,  lay  them  on 
flat  tins  that  have  been  buttered.  Let  them  remain  half  an 
hour  before  they  are  baked. 

146.  Butter 'milk  Biscuit. 

Dissolve  a  couple  of  tea-spoonsful  of  saleratus  in  a  tea- 
cup of  sour  milk — mix  it  with  a  pint  of  butter-milk,  and  a 
couple  of  tea-spoonsful  of  salt.  Stir  in  flour  until  stifi" 
enough  to  mould  up.  Mould  it  up  into  small  cakes,  and  bake 
them  immediately. 

147.  Hard  Biscuit, 

Weigh  out  four  pounds  of  flour,  and  rub  three  pounds  and 
a  half  of  it  with  four  ounces  of  butter,  four  beaten  eggs,  and 
a  couple  of  tea-spoonsful  of  salt.  Moisten  it  with  milk, 
pound  it  out  thin  with  a  rolling-pin,  sprinkle  a  little  of  the  re- 
served flour  over  it  lightly — roll  it  up  and  pound  it  out  again, 
sprinkle  on  more  of  the  flour — this  operation  continue  to 
repeat  till  you  get  in  all  the  reserved  flour — then  roll  it  out 
thin,  cut  it  into  cakes  with  a  tumbler,  lay  them  on  flat  but- 
tered tins,  cover  them  with  a  damp  cloth,  to  prevent  their 
drying.     Bake  them  in  a  quick  oven. 

148.  Saleratus  Biscuit. 

Put  a  couple  of  tea-spoonsful  of  saleratus  in  a  pint  of  sour 
milk.  If  you  have  not  any  sour  milk,  put  a  table-spoonful 
of  vinegar  to  a  pint  of  sweet  milk,  set  it  in  a  warm  place — 
as  soon  as  it  curdles,  mix  it  with  the  saleratus — ^put  in  a  cou- 
pie  of  table-spoonfuls  of  melted  butter,  and  flour  to  make 
them  sufficiently  stiff*  to  roll  out.  Mould  them  up  into  small 
biscuit,  and  bake  them  immediately. 

149.  Potato  Biscuit. 

Boil  mealy  potatoes  very  soft,  peel  and  mash  them.  To 
four  good-sized  potatoes,  put  a  piece  of  butter,  of  the  size  of 
a  hen's  egg,  a  tea-spoonful  of  salt.  When  the  butter  has 
melted,  put  in  half  a  pint  of  cold  milk.  If  the  milk  cools 
the  potatoes,  put  in  a  quarter  of  a  pint  of  yeast,  and  flour  to  make 
them  of  the  right  consistency  to  mould  up.     Set  them  in  a 


HOT  CAKES.  57 

warm  place — when  risen,  mould  them  up  with  the  hand — ^let 
them  remain  ten  or  fifteen  minutes  before  bakmg  them. 

150.  Sponge  Biscuit, 

Stir  into  a  pint  of  lukewarm  milk  half  a  tea-cup  of  melted 
butter,  a  tea-spoonful  of  salt,  half  a  tea-cup  of  family,  or  a 
table-spoonful  of  brewers'  yeast,  (the  latter  is  the  best ;)  add 
flour  till  it  is  a  very  stiff  batter.  When  light,  drop  this  mix- 
ture by  the  large  spoonful  on  to  flat,  buttered  tins,  several 
inches  apart.  Let  them  remain  a  few  minutes  before  baking. 
Bake  them  in  a  quick  oven  till  they  are  a  light  brown. 

151.  Crackers. 

Rub  six  ounces  of  butter  with  two  pounds  of  flour — dis- 
solve a  couple  of  tea-spoonsful  of  saleratus  in  a  wine  glass 
of  milk,  and  strain  it  on  to  the  flour— add  a  tea-spoonful  of 
salt,  and  milk  enough  to  enable  you  to  roll  it  out.  Beat  it 
with  a  rolling-pin  for  half  an  hour,  pounding  it  out  thin — 
cut  it  into  cakes  with  a  tumbler — ^bake  them  about  fifteen 
minutes,  then  take  them  from  the  oven.  When  the  rest  of 
your  things  are  baked  sufficiently,  take  them  out,  set  in  the 
crackers,  and  let  them  remain  till  bciked  hard  and  crispy. 

152.  Cream  Cakes, 

Mix  half  a  pint  of  thick  cream  with  the  same  quantity  of 
milk,  four  eggs,  and  flour  to  render  them  just  stiff  enough- lb 
drop  on  buttered  tins.  They  should  be  dropped  by  the  large 
spoonful  several  inches  apart,  and  baked  in  a  quick  oven. 

153.  Crumpets, 

Take  three  tea-cups  of  raised  dough,  and  work  into  it,  with 
the  hand,  half  a  tea-cup  of  melted  butter,  three  eggs,  and 
milk  to  render  it  a  thick  batter.  Turn  it  into  a  buttered 
bake  pan — let  it  remain  fifteen  minutes,  then  put  on  a  bake 
pan,  heated  so  as  to  scorch  flour.  It  will  bake  in  half  an 
hour. 

154.  Rice  Cakes. 

Mix  a  pint  of  rice  boiled  soft  with  a  pint  of  milk,  a  tea- 
spoonful  of  salt,  and  three  eggs,  beaten  to  a  froth.    Stir  in 


58  HOT  CAKES.  .b" 

rice  or  wheat  flour  till  of  the  right  consistency  to  fry.  If  you 
like  them  baked,  add  two  more  eggs,  and  enough  more  flour 
to  make  them  stifl*  enough  to  roll  out,  and  cut  them  into 
cakes. 

155.  Rice  Ruffs. 

To  a  pint  of  rice  flour  put  boiling  water  or  milk  sufficient 
to  make  a  thick  batter.  Beat  four  eggs,  (when  it  is  cool,) 
and  put  in,  together  with  a  tea-spoonful  of  salt.  Drop  this 
mixture  by  the  large  spoonful  into  hot  fat. 

156.  Buckwheat  Cakes*  ^ 

Mix  a  quart  of  buckwheat  flour  with  a  pint  of  lukewarm 
milk,  (water  will  do,  but  is  not  as  good,)  and  a  tea-cup  of 
yeast — set  it  in  a  warm  place  to  rise.  When  light,  (which 
will  be  in  the  course  of  eight  or  ten  hours  if  family  yeast  is 
used,  if  brewers'  yeast  is  used,  they  will  rise  much  quicker,) 
add  a  tea-spoonful  of  salt — if  sour,  the  same  quantity  of  sal- 
eratus,  dissolved  in  a  little  milk,  and  strained.  If  they  are 
too  thick,  thin  them  with  cold  milk  or  water.  Fry  them  in 
just  fat  enough  to  prevent  their  sticking  to  the  frying  pan. 

157.  Economy  Cakes, 

Rusked  bread,  or  that  which  is  old  and  sour,  can  be  made 
into  nice  cakes.  The  bread  should  be  cut  into  small  pieces, 
ari8  soaked  in  cold  water  till  very  soft.  Then  drain  off*  the 
water,  mash  the  bread  fine — to  three  pints  of  the  bread  pulp 
put  a  couple  of  beaten  eggs,  three  or  four  table-spoonsful  of 
flour,  and  a  little  salt — dissolve  a  tea-spoonful  of  saleratus  to 
a  tea-cup  of  milk,  strain  it,  then  stir  it  into  the  bread — add 
more  milk  till  it  is  of  the  right  consistency  to  fry.  The  bat- 
ter should  be  rather  thicker  than  that  of  buckwheat  cakes, 
and  cooked  in  the  same  manner.  Another  way  of  making 
them,  which  is  very  good,  is  to  mix  half  a  pint  of  wheat  flour 
with  enough  cold  milk  or  water  to  render  it  a  thick  batter, 
and  a  couple  of  table-spoonsful  of  yeast.  When  light,  mix 
the  batter  with  the  bread,  (which  should  be  previously  soaked 
soft,  and  mashed  fine,)  add  salt,  and  a  tea-spoonful  of  sal- 
eratus, dissolved  in  a  little  milk.  Fry  them  in  just  fat  enough 
to  prevent  their  sticking  to  the  frying  pan.  ^^^ 


HOT  CASES.  59 

158.  Chreen  Com  Cake 

Mix  a  pint  of  grated  green  corn  with  three  table-spoonsful 
of  milk,  a  tea-cup  of  flour,  half  a  tea-cup  of  melted  butter, 
one  egg,  a  tea-spoonful  of  salt,  and  half  a  tea-spoonful  of 
pepper.  Drop  this  mixture  into  hot  butter  by  the  spoonful, 
let  the  cakes  fry  eight  or  ten  minutes.  These  cakes  are  nice 
served  up  with  meat  for  dinner. 

159.  Indian  Com  Cake. 

Stir  into  a  quart  of  sour  or  butter-milk  a  couple  of  tea- 
spoonsful  of  saleratus,  a  little  salt,  and  sifted  Indian  meal  to 
render  it  a  thick  batter — a  little  cream  improves  the  cake — 
bake  it  in  deep  cake  pans  about  an  hour.  When  sour  milk 
cannot  be  procured,  boil  sweet  milk,  and  turn  it  on  to  the  In- 
dian meal — when  cool,  put  in  three  beaten  eggs  to  a  quart 
of  the  meal — add  salt  to  the  taste. 

160.  Indian  Slap  Jacks. 

Scald  a  quart  of  Indian  meal — when  lukewarm,  turn,  stir 
in  half  a  pint  of  flour,  half  a  tea-cup  of  yeast,  and  a  little 
salt.  When  light,  fry  them  in  just  fat  enough  to  prevent 
their  sticking  to  the  frying  pan.  Another  method  of  making 
them,  which  is  very  nice,  is  to  turn  boiling  milk  or  water  on 
to  the  Indian  meal,  in  the  proportion  of  a  quart  of  the  former 
to  a  pint  of  the  latter — stir  in  three  table-spoonsful  of  flour, 
three  eggs  well  beaten,  and  a  couple  of  tea-spoonsful  of  salt. 

161.  Journey  or  Johnny  Cakes. 

Scald  a  quart  of  sifted  Indian  meal  with  sufiicient  water  to 
make  it  a  ver}"^  thick  batter.  Stir  in  two  or  three  tea-spoons- 
ful of  salt — mould  it  with  the  hand  into  small  cakes.  In 
order  to  mould  them  up,  it  will  be  necessary  to  rub  a  good 
deal  of  flour  on  the  hands,  to  prevent  their  sticking.  Fry 
them  in  nearly  fat  enough  to  cover  them.  When  brown  on 
the  under  side,  they  should  be  turned.  It  takes  about  twenty 
minutQS  to  cook  them.  When  cooked,  split  and  butter  them. 
Another  way  of  making  them,  which  is  nice,  is  to  scald  the 
Indian  meal,  and  put  in  saleratus,  dissolved  in  milk  and  salt, 
in  the  proportion  of  a  tea-spoonful  of  each  to  a  quart  of 


60  HOT  CAKES. 

meal.  Add  two  or  three  table-spoonsful  of  wheat  flour,  and 
drop  the  batter  by  the  large  spoonful  into  a  frying  pan.  The 
batter  should  be  of  a  very  thick  consistency,  and  there  should 
be  just  fat  enough  in  the  frying  pan  to  prevent  the  cakes 
sticking  to  it. 

162.  Hoe  Cakes. 

Scald  a  quart  of  Indian  meal  with  just  water  enough  to 
make  a  thick  batter.  Stir  in  a  couple  of  tea-spoonsful  of 
salt,  and  two  table-spoonful  of  butter.  Turn  it  into  a  but- 
tered bake  pan,  and  bake  it  half  an  hour. 

163.  Muffins,  ^' 

Mix  a  quart  of  wheat  flour  smoothly  with  a  pint  and  a  half 
of  lukewarm  milk,  half  a  tea-cup  of  yeast,  a  couple  of  beat- 
en eggs,  a  heaping  tea-spoonsful  of  salt,  and  a  couple  of  ta- 
ble-spoonsful of  lukewarm  melted  butter.  Set  the  batter  in 
a  warm  place  to  rise.  When  light,  butter  your  muffin  cups, 
turn  in  the  mixture,  and  bake  the  muffins  till  a  hght  brown. 

164.  Raised  Flour  Waffles, 

Stir  into  a  quart  of  flour  sufficient  lukewarm  milk  to  make 
a  thick  batter.  The  milk  should  be  stirred  in  gradually,  so 
as  to  have  it  free  from  lumps.  Put  in  a  table-spoonful  of 
melted  butter,  a  couple  of  beaten  eggs,  a  tea-spoonsful  of  salt, 
and  half  a  tea-cup  of  yeast.  When  risen,  fill  your  waffle- 
irons  with  the  batter,  bake  them  on  a  hot  bed  of  coals.  When 
they  have  been  on  the  fire  between  two  and  three  minutes, 
turn  the  waffle-irons  over — when  brown  on  both  sides,  they 
are  sufficiently  baked.  The  waffle-irons  should  be  well 
greased  with  lard,  and  very  hot,  before  each  one  is  put  in. 
The  waffles  should  be  buttered  as  soon  as  cooked.  Serve 
them  up  with  powdered  white  sugar  and  cinnamon. 

165.  Quick  Waffles, 

Mix  flour  and  cold  milk  together,  to  make  a  thick  batter. 
To  a  quart  of  the  flour  put  six  beaten  eggs,  a  table-spoonful 
of  melted  butter,  and  a  tea-spoonful  of  salt.  Some  cooks  add 
a  quarter  of  a  pound  of  sugar,  and  half  a  nutmeg.  Bake 
them  immediately. 


SWEET  CAKES.  61 

166.  Rice  Waffles. 

Take  a  tea-cup  and  a  half  of  boiled  rice — warm  it  with  a 
pint  of  milk,  mix  it  smooth,  then  take  it  from  the  fire,  stir  in 
a  pint  of  cold  milk,  and  a  tea-spoonful  of  salt.  Beat  four 
eggs,  and  stir  them  in,  together  with  sufficient  flour  to  make 
a  thick  batter. 

167.  Rice  Wafers, 

Melt  a  quarter  of  a  pound  of  butter,  and  mix  it  with  a 
pound  of  rice  flour,  a  tea-spoonful  of  salt,  and  a  wine  glass 
of  wine.  Beat  four  eggs,  and  stir  in,  together  with  just  cold 
milk  enough  to  enable  you  to  roll  them  out  easily.  They 
should  be  rolled  out  as  thin  as  possible,  cut  with  a  wine  glass 
into  cakes,  and  baked  in  a  moderate  oven,  on  buttered  flat  tins. 

168.  Rules  to  be  observed  in  Tndking  nice  Cake. 

Cake,  to  be  good,  must  be  made  of  nice  materials.  The 
butter,  eggs,  and  flour,  should  not  be  stale,  and  the  sugar 
should  be  of  a  light  oolor,  and  dry.  Brown  sugar  answers 
very  well  for  most  kinds  of  cake,  if  rolled  free  from  lumps, 
and  stirred  to  a  cream  with  the  butter.  The  flour  should  be 
sifted,  and  if  damp,  dried  perfectly,  otherwise  it  will  make 
the  cake  heavy.  The  eggs  should  be  beaten  to  a  froth ;  and 
the  cake  will  be  more  delicate  if  the  yelks  and  whites  are 
beaten  separately.  Saleratus  and  soda  should  be  perfectly 
dissolved,  and  strained  before  they  are  stirred  into  the  cake. 
Raisins  for  cake  should  have  the  seeds  taken  out.  Zante 
currants  should  be  rinsed  in  several  waters  to  cleanse  them, 
rubbed  in  a  dry  cloth  to  get  out  the  sticks,  and  then  spread 
on  platters,  and  dried  perfectly,  before  they  are  put  into  the 
cake.  Almonds  should  be  blanched,  which  is  done  by  turn- 
ing boiling  water  on  them,  and  letting  them  remain  in  it  till 
the  skins  will  rub  ofl*  easily.  When  blanched,  dry  them,  then 
pound  them  fine,  with  rosewater,  to  prevent  their  oiling. 
When  the  weather  is  cold,  the  materials  for  cake  should  be 
moderately  warmed,  before  mixing  them  "together.  All 
kinds  of  cake  that  are  made  without  yeast  are  better  for 
being  stirred,  till  just  before  they  are  baked.  The  butter 
and  sugar  should  be  stirred  together  till  white,  then  the  eggs, 

6 


62  SWEET  CAKES.  -  s| 

flour,  and  spice,  added.  Saleratus  and  cream  should  not  be 
put  in  till  just  before  the  cake  is  baked — add  the  fruit  last. 
Butter  the  cake  pans  well.  The  cake  will  be  less  liable  to 
burn  if  the  pans  are  lined  with  white  buttered  paper.  The 
cake  should  not  be  moved  while  baking  if  it  can  be  avoided, 
as  moving  it  is  apt  to  make  it  heavy.  The  quteker  most 
f  kinds  of  cake  are  baked,  the  lighter  and  better  they  will  be ; 
but  the  oven  should  not  be  of  such  a  furious  heat  as  to  burn 
them.  It  is  impossible  to  give  any  exact  rules  as  to  the  time 
to  be  allowed  for  baking  various  kinds  of  cake,  as  so  much 
depends  on  the  heat  of  the  oven.  It  should  be  narrowly 
watched  while  in  the  oven,  and  if  it  browns  too  fast,  it  should 
be  covered  with  a  thick  paper.  To  ascertain  when  rich  cake 
is  sufficiently  baked,  stick  a  clean  broom  splinter  through  the 
thickest  part  of  the  loaf — ^if  none  of  the  cake  adheres  to  the 
splinter,  it  is  sufficiently  baked.  When  cake  that  is  baked 
on  flat  tins  moves  easily  on  them,  it  is  sufficiently  baked. 

169.  Frosting  for  Cake. 

Allow  for  the  white  of  one  egg  nine  heaping  tea-spoonsful 
of  double  refined  sugar,  and  one  of  nice  Poland  starch.  The 
sugar  and  starch  should  be  pounded,  and  sifted  through  a  very 
fine  sieve.  Beat  the  whites  of  eggs  to  a  stiff  froth,  so  that 
you  can  tui'n  the  plate  upside  down,  without  the  eggs  falling 
from  it — then  stir  in  the  sugar  gradually,  with  a  wooden 
spoon — stir  it  ten  or  fifteen  minutes  without  any  cessation — 
then  add  a  tea-spoonful  of  lemon  juice,  (vinegar  will  answer, 
but  is  not  as  nice) — put  in  sufficient  rosewater  to  flavor  it. 
If  you  wish  to  color  it  pink,  stir  in  a  few  grains  of  cochineal 
powder,  or  rose  pink — if  you  wish  to  have  it  of  a  blue  tinge, 
add  a  little  of  what  is  called  the  powder  blue.  Lay  the 
frosting  on  the  cake  with  a  knife,  soon  after  it  is  taken  from 
the  oven — smooth  it  over,  and  let  it  remain  in  a  cool  place 
^  till  hard.  To  frost  a  common  sized  loaf  of  cake,  allow  the 
white  of  one  egg,  and  half  of  another.  *^ 

170.  Sponge  Gingerbread, 

Melt  a  piece  of  butter  of  the  size  of  a  hen's  egg — mix  it  "^ 
with  a  pint  of  nice  molasses,  a  table-spoonful  of  ginger,  and 
a  quart  of  flour.     Dissolve  a  heaping  table-spoonful  of  sal- 


SWEET  CAKES.  6c3 

eratua  in  half  a  pint  of  milk,  strain  and  mix  it  with  the  rest 
of  the  ingredients,  add  sufficient  flour  to  enable  you  to  roll 
it  out  easily,  roll  it  out  about  half  an  inch  thick,  and  bake  it 
on  flat  tins  in  a  quick  oven.  Gingerbread  made  in  this  man- 
ner  will  be  light  and  spongy  if  ftlked  quick,  and  made  of 
nice  molasses,  but  it  will  not  keep  good  so  long  as  hard 
gingerbread. 

171.  Hard  Molasses  Gingerbread, 

To  a  pint  of  molasses  put  half  a  tea-cup  of  melted  butter, 
a  table-spoonful  of  ginger,  and  a  quart  of  flour.  Dissolve  a 
tea-spoonful  of  saleratus  in  half  a  pint  of  water,  and  stir  it  in, 
together  with  flour  sufficient  to  enable  you  to  roll  it  out.  Bake 
it  in  a  moderately  warm  oven. 

172.  Soft  Molasses  Gingerbread, 

Melt  a  tea-cup  of  butter — mix  it  with  a  pint  of  molasses,  a 
table-spoonful  of  ginger,  a  pint  of  flour,  and  a  couple  of  beat- 
en eggs.  Fresh  lemon  peel,  cut  into  small  strips,  improves 
it.  Dissolve  a  couple  of  tea-spoonsful  of  saleratus  in  half  a 
pint  of  milk,  and  stir  it  into  the  cake.  Add  flour  to  render  it 
of  the  consistency  of  unbaked  pound  cake.  Bake  it  in  deep 
pans  about  half  an  hour. 

173.  Sugar  Gingerbread, 

Mix  a  pound  6f  sugar  with  six  ounces  of  butter.  Beat  four 
eggs,  and  stir  them  into  the  butter  and  sugar,  together  with 
three  tea-spoonsful  of  ginger.  Stir  in  gradually  a  pound  and 
a  half  of  flour — dissolve  a  tea-spoonful  of  saleratus  in  a  wine 
glass  of  milk,  and  stir  it  in,  and  bake  the  gingerbread  imme- 
diatelj^.  • 

174.  Ginger  Snaps. 

Melt  a  quarter  of  a  pound  of  Jjutter,  the  same  quantity  of 
lard — mix  them  with  a  quarter  of  a  pound  of  brown  sugar, 
a  pint  of  molasses,  a  couple  of  table -spoonsful  of  ginger,  and 
a  quart  of  flour.  Dissolve  a  couple  of  tea-spoonsful  of  sal- 
eratus  in  a  wine  glass  of  milk,  and  strain  it  into  the  cake — 
add  sufficient  flour  to  enable  you  to  roll  it  out  very  thin,  cut 
it  into  small  cakes,  and  bake  them  in  a  slow  oven. 


64  SWEET   CAKES. 

175.  Spice  Cakes. 

Melt  a  tea-cup  of  butter,  mix  it  with  a  tea-cup  of  sugar, 
and  half  a  tea-cup  of  molasses.  Stir  in  a  tea-spoonful  of 
cinnamon,  the  same  quantity  of  ginger,  a  grated  nutmeg, 
and  a  tea-spoonful  each  of  caraway  and  coriander  seed — put 
in  a  tea-spoonful  of  saleratus,  dissolved  in  half  a  tea-cup  of 
water,  stir  in  flour  till  stiff  enough  to  roll  out  thin,  cut  it  into 
cakes,  and  bake  them  in  a  slow  oven. 

176.  Cider  Cake. 

Stir  together  a  tea-cup  of  butter,  three  of  sugar — beat  four 
eggs,  and  put  into  the  cake,  together  with  two  tea-cups  of 
flour,  and  a  grated  nutmeg.  Dissolve  a  tea-spoonful  of  sal- 
eratus in  half  a  tea-cup  of  milk,  strain  it,  and  mix  it  with  the 
above  ingredients — stir  in  a  tea-cup  of  cider,  and  four  more 
cups  of  flour. 

177.  Bannock  or  Indian  Meal  Cakes. 

Stir  to  a  cream  a  pound  and  a  quarter  of  brown  sugar,  a 
pound  of  butter — beat  six  eggs,  and  mix  them  with  the  sugar 
and  butter — add  a  tea-spoonful  of  cinnamon  or  ginger — stir 
in  a  pound  and  three  quarters  of  white  Indian  meal,  and  a 
quarter  of  a  pound  of  wheat  flour,  (the  meal  should  be  sifted.) 
Bake  it  in  small  cups,  and  let  it  remain  in  them  till  cold. 

178.  Bich  Cookies. 

Rub  together,  till  white,  a  tea-cup  of  butter,  two  of  sugar 
— ^then  stir  in  a  couple  of  beaten  eggs,  a  little  flour,  grate  in 
a  nutmeg — dissolve  a  tea-spoonful  of  saleratus  in  a  tea-cup  of 
milk  or  water,  strain  it  oq  to  the  cake,  then  add  flour  till  stiff 
enough  to  roll  out  easily.  If  you  cannot  roll  out  the  cake 
without  its  sticking  to  the  board  and  rolh'ng-pin,  (which  should 
be  previously  floured,)  work  in  more  flour,  stamp  and  cut  it 
into  cakes — ^bake  them  in  a  moderately  warm  oven. 

179.  Plain  Tea  Cakes. 

Mix  thoroughly  a  tea-cup  and  a  half  of  sugar,  half  a  tea- 
cup of  butter,  stir  in  a  little  flour,  and  half  a  nutmeg.  Dis- 
solve  a  tea-spoonful  of  saleratus  in  a  tea-cup  of  milk,  strain 


SWEET   CAKES.  65 

and  mix  it  wnth  the  cake — add  flour  till  stiff  enough  to  roll 
out — roll  it  out  half  an  inch  tliick,  cut  it  into  cakes,  bake  them 
on  flat  buttered  tins,  in  a  quick  oven.  If  baked  slow,  they 
will  not  be  good. 

180.  New  Yearns  Cookies, 

Weigh  out  a  pound  of  sugar,  thriee-quamrs  of  a  pound  of 
butter — stir  them  to  a  cream,  then  add  three  beaten  eggs,  a 
grated  nutmeg,  two  table-spoonsful  of  caraway  seed,  and  a 
pint  of  flour.  Dissolve  a  tea-spoonful  of  saleratus  in  a  tea- 
cup of  milk,  strain  and  mix  it  with  half  a  tea-cup  of  cider, 
and  stir  it  into  the  cookies — then  add  flour  to  make  them  suf- 
ficiently stiff  to  roll  out.  Bake  them  as  soon  as  cut  into 
cakes,  in  a  quick  oven,  till  a  light  brown. 

181.  Shrewsbury  Cake. 

Stir  together  three-quarters  of  a  pound  of  sugar,  half  a 
pound  of  butter.  When  white,  add  five  beaten  eggs,  a  tea- 
spoonful  o(  rosewater,  or  a  nutmeg,  and  a  pound  of  flour. 
Drop  it  with  a  large  spoon  on  to  flat  tins  that  have  been  but- 
tered— sift  sugar  over  them. 

182.   Tunhrid^e  Cake, 

Six  ounces  of  butter,  the  same  quantit}""  of  sugar,  thi'ee- 
quarters  of  a  pound  of  flour,  a  couple  of  eggs,  and  a  tea- 
spoonful  of  rosew  atur.  Stir  to  a  cream  the  butter  and  sugar, 
then  add  the  eggs,  flour,  and  spice.  Roll  it  out  thin,  and  cut 
it  into  small  cakes. 

183.  Jumbles. 

Stir  together,  till  of  a  light  color,  a  pound  of  sugar,  and 
half  the  weight  of  butter — then  add  eight  eggs,  beaten  to  a 
froth,  essence  of  lemon,  or  rosewater,  to  the  taste,  and  flour 
to  make  them  sufficiently  stiff  to  roll  out.  Roll  them  out  in 
powdered  sugar,  about  half  an  inch  thick,  cut  it  into  strips 
about  half  an  inch  wide,  and  four  inches  long,  join  the  ends 
together,  so  as  to  form  rings — lay  them  on  flat  tins  that  have 
been  buttered — ^bake  them  in  a  quick  oven. 

184.  Composition  Cake. 

Five  tea-cups  of  flour,  three  of  sugar,  two  of  butter,  five 
6* 


66  SWEET   CAKES. 

If 

eggs,  a  tea-spoonful  of  saleratus,  a  tea-cup  of  milk,  a  wine 
glass  of  wine,  or  brandy,  one  nutmeg,  a  pound  of  raisins. 
Stir  the  sugar  and  butter  to  a  cream,  then  add  the  eggs,  beat- 
en to  a  froth,  and  part  of  the  flour  and  the  spice — dissolve 
the  saleratus  in  the  milk,  strain  and  mix  it  with  the  brandy, 
stir  it  into  the  cake,  with  the  rest  of  the  flour — add  the  raisins 
just  before  the  csike  is  put  into  the  pans. 

185.  Rusk. 

Melt  half  a  pound  of  butter,  and  mix  it  with  two-thirds  of 
a  pint  of  milk — flour  to  make  a  thick  batter.  Add  three  ta- 
ble-spoonsful of  yeast,  and  set  the  batter  in  a  warm  place  to 
rise.  When  light,  beat  two  eggs,  with  half  a  pound  of  rolled 
sugar — work  it  into  the  batter  with  the  hand,  add  a  tea-spoon- 
ful of  salt,  a  tea-spoonful  of  cinnamon,  and  flour  to  make 
them  sufficiently  stiff*  to  mould  up.  Mould  them  up  into 
cakes  of  the  size  you  would  make  biscuit,  lay  them  on  flat 
tins,  previously  buttered,  let  them  remain  till  of  a  spongy 
lightness,  before  baking.  They  will  bake,  in  a  quick  oven, 
in*  the  course  of  fifteen  minutes. 

186.    Whigs. 

Mix  half  a,  pound  of  sugar  with  six  ounces  of  butter,  a 
couple  of  beaten  eggs,  a  tea-spoonful  of  cinnamon.  Stir  in 
two  pounds  of  flour,  a  tea-cup  of  yeast,  and  milk  sufficient  to 
make  a  thick  batter.     When  light,  bake  them  in  small  cups. 

187.  Nut  Cakes. 

Heat  a  pint  of  milk  just  lukewarm — stir  into  it  a  tea-cup 
of  lard,  (the  lard  should  be  melted.)  Stir  in  flour,  till  it  is  a 
thick  batter,  then  add  a  small  tea-cup  of  yeast.  Set  it  in  a 
warm  place — when  light,  work  in  two  tea-cups  and  a  half  of 
rolled  sugar,  four  eggs  beaten  to  a  froth,  two  tea-spoonsful  of 
cinnamon,  and  one  of  salt.  Knead  in  flour  to  make  it  suffi- 
;M  ciently  stiff  to  roll  out — keep  it  in  a  warm  place,  till  risen 
again.  When  it  appears  of  a  spongy  lightness,  roll  it  oul 
about  half  an  inch  thick,  cut  it  into  cakes  with  a  wine  glass, 
let  them  remain  fifteen  or  twenty  minutes  before  boiling  them 
— ^boil  them  in  a  pot,  with  about  a  couple  of  pounds  of  lard. 
The  fat  should  be  hot  enough  to  boil  up  as  they  are  put  in, 


SWEET   CAKES.  67 

and  a  brisk  fire  kept  under  the  pot.  It  should  be  shaken 
constantly  while  they  are  boiling.  Only  a  few  should  be 
boiled  at  once — if  crowded,  they  will  not  fry  well.  If  you 
wish  to  have  them  look  nice,  dip  them  into  powdered  white 
sugar  as  soon  as  fried.  The  same  lard,  with  a  little  more 
added,  will  answer  to  fry  several  batch^Lof  cakes  in,  if  not 
burnt.  ^^^ 

188.  Crollers, 

Dissolve  a  tea-spoonful  of  saleratus  in  four  table-spoonsful 
of  milk,  or  leave  out  one  spoonful  of  milk,  and  substitute 
one  of  wine.  Strain  it  on  to  half  a  pint  of  flour,  four  table- 
spoonsful  of  melted  butter,  or  lard,  and  a  tea-spoonful  of  salt. 
Beat  four  eggs,  with  six  heaping  table-spoonsful  of  rolled  su- 
gar— work  them  into  the  rest  of  the  ingredients,  together  with 
a  grated  nutmeg — add  flour  to  make  them  stiff*  enough  to  roll 
out  easily.  They  should  be  rolled  out  about  half  an  inch 
thick,  cut  with  a  jagging  iron  or  kni^  into  strips  about  half 
an  inch  wide,  and  twisted,  so  as  to  form  small  cakes.  Heat 
a  pound  of  lard  in  a  deep  pot  or  kettle,  (some  cooks  use  a 
frying  pan  to  fry  crollers  in,  but  they  are  more  apt  to  burn 
when  fried  in  a  pan.)  The  fat  should  boil  up,  as  the  cakes 
are  laid  in,  and  they  should  be  constantly  watched  while  fry- 
ing. When  brown  on  the  under  side,  turn  them — when 
brown  on  both  sides,  they  are  sufficiently  cooked. 

189.  Molasses  Dough  Cake.* 

Melt  half  a  tea-cup  of  butter,  mix  it  with  a  tea-cup  of  mo- 
lasses, the  juice  and  chopped  rind  of  a  fresh  lemon,  a  tea- 
spoonful  of  cinnamon^ — work  the  whole  with  the  hand  into 
three  tea-cups  of  raised  dough,  together  with  a  couple  of 
beaten  eggs.  Work  it  with  the  hand  for  ten  or  twelve  min- 
utes, then  put  it  into  buttered  pans.  Let  it  remain  tea  or 
fifteen  minutes  before  baking  it. 

190.  Sugar  Bough  Cake. 

Dissolve  a  tea-spoonful  of  saleratus  in  a  wine  glass  of 
wine,  or  milk — strain  it  on  to  three  tea-cups  of  raised  dough. 
Work  into  the  dough  a  tea-cup  of  lukewarm  melted  butter, 
two  tea-cups  of  rolled  sugar,  three  £^s  well  beaten,  and  a 


% 


68  SWEET   CAKES. 

couple  of  tea-spoonsful  of  cinnamon.  Work  the  whole  well 
together  for  a  quarter  of  an  hour,  then  put  it  into  cake  pans. 
Let  it  stand  in  a  warm  place  fifteen  or  twenty  minutes,  be- 
fore baking  it. 

191.  Measure  Cake, 


Stir  to  a  cre^igra  tea-cup  of  butter,  two  of  sugar,  then  stir 
in  four  eggs  beaten  to  a  froth,  a  grated  nutmeg,  and  a  pint 
of  flour.  Stir  it  until  just  before  it  is  baked.  It  is  good 
either  baked  in  cups  or  pans. 

192.  French  Cake. 

One  pound  of  sugar,  three  quarters  of  a  pound  of  butter, 
a  pound  and  a  half  of  flour,  twelve  eggs,  a  gill  each  of  wine, 
brandy,  and  of  milk.  Mix  the  sugar  and  butter  together — 
when  white,  add  the  eggs,  beaten  to  a  froth,  (the  whites  and 
yelks  should  be  separated) — ^then  stir  in  the  flour,  the  milk 
and  wine,  and  one-fourth  of  a  grated  nutmeg.  Just  before  it 
is  baked,  add  three-quarters  of  a  pound  of  seeded  raisins,  a 
quarter  of  a  pound  of  citron,  and  a  quarter  of  a  pound  of 
almonds,  blanched  and  pounded  fine.  To  blanch  almonds, 
see  directions  in  No.  168. 

193.    Washington  Cake. 

Stir  together,  till  quite  white,  a  pound  of  sugar,  three-quar- 
ters of  a  pound  of  butter,  then  add  four  beaten  eggs.  Stir 
in  gradually  a  pound  and  a  half  of  flour.  Dissolve  a  tea- 
spoonful  of  saleratus  in  a  tea-cup  of  milk,  strain  and  mix  it 
with  a  glass  of  wine,  then  stir  it  into  the  cake,  together  with 
a  tea-spoonful  of  rosewater,  and  half  a  nutmeg.  Just  before 
it  is  baked,  add  a  pound  of  seeded  raisins. 

194.  Cup  Cake, 

Mix  three  tea-cups  of  sugar  with  one  and  a  half  of  butter. 
When  white,  beat  three  eggs,  and  stir  them  into  the  butter 
and  sugar,  together  with  three  tea-cups  of  sifted  flour,  and 
rosewater  or  essence  of  lemon  to  the  taste.  Dissolve  a  tea- 
spoonful  of  saleratus  in  a  tea-cup  of  milk,  strain  it  into  the 
cake,  then  add  three  more  tea-cups  of  sifted  flour.  Bake  the 
cake  immediately,  either  in  cups  or  pans. 


0: 


# 


SWEET   CAKES.  69 

195.  Plain  Cream  Cake. 

Dissolve  a  tea-spoonful  of  saleratus  in  a  wine  glass  of  milk, 
strain  it  on  to  a  little  sifted  flour,  beat  three  eggs  with  a  tea- 
cup of  rolled  sugar,  mix  them  with  the  above  ingredients,  to- 
gether with  half  a  grated  nutmeg.  Add  a  tea-cup  of  thick 
cream,  and  sifted  flour  to  render  it  of  the  consistency  of  un- 
baked pound  cake.  Bake  it  as  soon  as»the  cream  and  flour 
are  well  mixed  in,  as  stii-ring  the  cream  much  decomposes  j^ 

196.  Rich  Cream  Cake. 

Stir  together,  till  very  white,  half  a  pound  of  butter,  three- 
quarters  of  a  pound  of  sugar.  Beat  the  whites  and  yelks  of 
seven  eggs  separately  to  a  froth,  stir  them  into  the  cake — ^put 
in  a  wine  glass  of  brandy,  a  grated  nutmeg,  and  a  pound  and 
a  half  of  sifted  flour.  Just  before  it  is  baked,  add  half  a  pint 
of  thick  cream,  and  a  pound  of  seeded  raisins. 

197.  Cymbals. 

Half  a  pound  of  sugar,  a  quarter  of  a  pound  of  butter,  a 
couple  of  eggs,  half  a  nutmeg,  a  tea-spoonful  of  saleratus, 
half  a  tea-cup  of  milk.  Stir  the  butter  and  sugar  together, 
then  add  the  eggs  and  a  little  flour,  stir  in  the  milk  and  sal- 
eratus, which  should  be  previously  strained,  then  add  enough 
flour  to  make  it  stiflT  enough  to  roll  out — roll  it  out  half  an 
inch  thick,  in  pounded  white  sugar,  cut  it  with  a  tumbler  into 
cakes,  and  bake  them  on  flat  buttered  tins. 

198.  Rich  Loaf  Cake. 

Stir  gradually  into  a  pint  of  lukewarm  milk  a  pound  of 
sifted  wheat  flour,  add  a  small  tea-cup  of  yeast,  and  set  it 
where  it  will  rise  quick.  When  of  a  spongy  lightness,  weigh 
out  a  pound  of  butter,  a  pound  and  a  quarter  of  nice  sugar — 
stir  them  to  a  cream,  then  work  them  with  the  hand  into  the 
sponge.  Beat  four  eggs  to  a  froth,  the  whites  and  yelks  sep- 
arately— mix  the  eggs  with  the  cake,  together  with  a  wine 
glass  of  wine,  one  of  brandy,  a  quarter  of  an  ounce  of  mace, 
or  one  nutmeg.  Cinnamon  is  good  spice  for  loaf  cake,  but 
it  turns  it  a  dark  color.  Add  another  pound  of  flour,  and 
work  it  with  the  hand  for  fifteen  or  twenty  minutes.     (The 


70  SWEET   CAKES. 

longer  it  is  worked,  the  more  delicate  will  be  the  cake.)  Let 
it  remain  till  risen  again — when  perfectly  light,  beat  it  a  few 
minutes  with  the  hand,  then  add  a  couple  of  pounds  of  seeded 
^raisins,  a  quarter  of  a  pound  of  citron,  or  almonds  blanched, 
and  pounded  fine.  Butter  three  common  sized  cake  pans, 
and  put  the  cake  into  them — let  them  remain  half  an  hour  in 
a  warm  place,  before  setting  them  in  the  oven.  Bake  the 
cake  in  a  quick,  but  not  a  furious  oven,  from  an  hour  and 
fifteen  to  thirty  minutes,  according  to  the  heat  of  the  oven. 
If  it  browns  too  fast,  cover  it,  while  baking,  with  thick  paper. 

199.  Plain  Loaf  Cake, 

Mix  together  a  pint  of  lukewarm  milk,  two  quarts  of  sift- 
ed  flour,  a  small  tea-cup  of  yeast.  Set  the  batter  where  it 
will  rise  quick.  When  perfectly  light,  work  in  with  the 
hand  four  beaten  eggs,  a  tea-spoonful  of  salt,  two  of  cinna- 
mon, a  wine  glass  of  brandy  or  wine.  Stir  a  pound  of  sugar 
with  three-quarters  of  a  pound  of  butter — when  white,  work 
it  into  the  cake,  add  another  quart  of  sifted  flour,  and  beat 
the  whole  well  with  the  hand  ten  or  fifteen  minutes,  then  set 
it  where  it  will  rise  again.  When  of  a  spongy  lightness,  put 
it  into  buttered  cake  pans,  and  let  them  stand  fifteen  or  twenty 
minutes  before  baking.  Add  if  you  like  a  pound  and  a  half 
of  raisins,  just  before  putting  the  cake  into  the  pans. 

200.   Slielah,  or  Quick  Loaf  Cake, 

Melt  half  a  pound  of  butter — when  cool,  work  it  into  a 
pound  and  a  half  of  raised  dough.  Beat  four  eggs  with  three- 
quarters  of  a  pound  of  rolled  sugar,  mix  it  with  the  dough, 
together  with  a  wine  glass  of  wine,  or  brandy,  a  tea-spoonful 
of  cinnamon,  and  a  grated  nutmeg.  Dissolve  a  tea-spoonful 
of  saleratus  in  a  small  tea-cup  of  milk,  strain  it  on  to  the 
dough,  work  the  whole  well  together  for  a  quarter  of  an  hour, 
then  add  a  pound  of  seeded  raisins,  and  put  it  into  cake  pans. 
Let  them  remain  twenty  minutes  before  setting  them  in  the 
oven. 

201.  Rice  Cake. 

Mix  ten  ounces  of  ground  rice,  three  of  wheat  flour,  eight 
ounces  of  powdered  white  sugar.     Sift  the  whole  by  degrees 


SWEET   CAKES.  71 

into  the  beaten  yelks  of  eight  eggs.  Add  the  whites  of  the 
eggs,  beaten  to  a  stiff  froth,  and  half  a  grated  nutmeg.  Bake 
the  cake  in  deep  pans  as  soon  as  the  ingredients  are  well  mix- 
ed in.  The  cake  will  bake  sufficiently  in  the  course  of  twenty 
minutes,  if  the  oven  is  hot. 

202.  Diet  Bread, 

Sift  a  pound  of  flour,  mix  it  with  a  pound  of  rolled  sugar. 
Beat  eight  eggs  to  a  froth,  and  stir  the  flour  and  sugar  in 
very  gradually.  Season  it  to  the  taste  with  essence  of  lemon 
or  rosewater.     Bake  it  from  fifteen  to  twenty  minutes. 

203.  Lemon  Cake. 

Stir  together,  till  very  white,  a  pound  of  sugar,  half  a 
pound  of  butter — then  add  eight  eggs,  beaten  to  a  froth,  (the 
L whites  and  yelks  should  be  beaten  separately,)  the  grated 
rind  of  two  lemons,  and  the  juice  of  half  a  lemon.  Stir  in 
gradually  a  pound  of  sifted  flour.  Line  a  couple  of  cake 
pans  with  white  buttered  paper,  turn  the  cake  into  them,  and 
bake  it  in  a  quick  oven. 

204.  Scotch  Cake, 

Stir  to  a  cream  a  pound  of  sugar,  and  three-quarters  of  a 
pound  of  butter — put  in  the  juice  and  grated  rind  of  a  lemon, 
a  wine  glass  of  brandy.  Separate  the  whites  and  yelks  of 
nine  eggs,  beat  them  to  a  froth,  and  stir  them  into  the  cake — 
then  add  a  pound  of  sifted  flour,  and  just  before  it  is  put  in 
the  cake  pans,  a  pound  of  seeded  raisins. 

205.  Pound  Cake, 

Mix  a  pound  of  sugar  with  three-quarters  of  a  pound  of 
butter.  When  worked  white,  stir  in  the  yelks  of  eight  eggs, 
beaten  to  a  froth,  then  the  whites.  Add  a  pound  of  sifted 
flour,  and  mace  or  nutmeg  to  the  taste.  If  you  wish  to  have 
your  cake  particularly  nice,  stir  in,  just  before  you  put  it  into 
the  pans,  a  quarter  of  a  pound  of  citron,  or  almonds  blanched, 
and  powdered  fine  in  rosewater. 

206.  Confectioner^ s  Found  Cake, 
Stir  together  a  pound  and  a  quarter  of  sugar,  three  quar- 


72  SWEET   CAKES. 

ters  of  a  pound  of  butter.  When  of  a  light  color,  stir  in 
twelve  beaten  eggs,  a  pound  and  a  half  of  sifted  flour,  and 
mace  or  nutmeg  to  the  taste. 

207.  Queen's  Cake, 

Rub  together,  till  very  white,  a  pound  of  sugar,  three  quar- 
ters  of  a  pound  of  butter.  Mix  a  wine  glass  of  wine,  one  of 
brandy,  one  of  milk,  and  if  you  wish  to  have  the  cake  look 
dark,  put  in  a  tea-spoonful  of  saleratus.  Stir  them  into  the 
butter  and  sugar,  together  with  a  pound  of  flour,  a  tea-spoon- 
ful of  rosewater,  or  essence  of  lemon,  a  quarter  of  an  ounce  of 
mace.  Beat  the  whites  and  yelks  separately  of  six  eggs — ^if 
no  saleratus  is  used,  two  more  eggs  will  be  necessary.  When 
beaten  to  a  froth,  mix  them  with  the  cake.  Stir  the  whole 
well  together,  then  add,  just  before  baking  it,  half  a  pound  of 
seeded  raisins,  the  same  weight  of  Zante  currants,  a  quarter 
of  a  pound  of  citron,  or  almonds  blanched,  and  pounded  fine 
in  rosewater.  The  fruit  should  be  stirred  in  gradually,  a 
handful  of  each  alternately.  Line  a  couple  of  three  pint  tin 
pans  with  buttered  white  paper,  put  in  the  cake,  and  bake  it 
directly.  If  it  browns  too  fast,  cover  it  with  paper.  It  takes 
from  an  hour  and  a  quarter  to  an  hour  and  a  half  to  bake  it, 
according  to  the  heat  of  the  oven. 

208.  Delicate  Cake. 

Stir  to  a  cream  a  pound  of  powdered  white  sugar,  seven 
ounces  of  butter — then  add  the  whites  of  sixteen  eggs,  beat- 
en to  a  stifi*  froth,  half  a  nutmeg,  or  a  tea-spoonful  of  rose- 
water.  Stir  in  gradually  a  pound  of  sifted  flour,  and  bake 
the  cake  immediately.  The  yelks  of  the  eggs  can  be  used 
for  custards. 

209,^  Jelly  Cake. 

Rub  together,  till  white,  half  a  pound  of  sugar,  six  ounces 
of  butter.  Beat  eight  eggs  to  a  froth,  and  stir  into  the  but- 
ter and  sugar,  together  with  a  pound  of  sifted  flour.  Add  the 
juice  and  grated  rind  of  a  fresh  lemon,  and  turn  this  mixture 
on  to  scolloped  tin  plates,  that  have  been  well  buttered.  The 
cake  should  not  be  more  than  a  quarter  of  an  inch  thick 
on  each  of  the  plates.     Bake  them  directly,  in   a  quick 


SWEET  CAKES.  78 

oven,  till  a  light  brown.  Pile  them  on  a  plate  with  a  layer 
of  jelly  or  marmalade  between  each  of  the  cakes,  and  a  layer 
on  the  top. 

210.  Strawberry  Cake, 

Mix  a  quart  of  flour  with  a  tea-spoonful  of  salt,  four  beaten 
eggs,  and  a  tea-cup  of  thick  cream,  or  melted  butter.  Add 
sufficient  milk  to  enable  you  to  roll  it  out — roll  it  out  thin, 
line  a  shallow  cake  pan  with  part  of  it,  then  put  in  a  thick 
layer  of  nice  ripe  strawberries,  strew  on  sufficient  white  su- 
gar to  sweeten  the  strawberries,  cover  them  with  a  thin  layer 
of  the  crust,  then  add  another  layer  of  strawberries  and  su- 
gar— cover  the  whole  with  another  layer  of  crust,  and  bake 
it  in  a  quick  oven  about  twenty-five  minutes. 

211.  Superior  Sponge  Cake. 

Take  the  weight  of  ten  eggs,  in  powdered  loaf  sugar,  beat 
it  to  a  froth  with  the  yelks  of  twelve  eggs,  put  in  the  grated 
rind  of  a  fresh  lemon,  leaving  out  the  white  part — add  half 
the  juice.  Beat  the  whites  of  twelve  eggs  to  a  stiff  froth, 
and  mix  them  with  the  sugar  and  butter.  Stir  the  whole  with- 
outitny  cessation  for  fifteen  minutes,  then  stir  in  gradually 
the  weight  of  six  eggs  in  sifted  flour.  As  soon  as  the  flour 
is  well  mixed  in,  turn  the  cake  into  pans  lined  with  buttered 
paper — bake  it  immediately  in  a  quick,  but  not  a  furiously 
hot  oven.  It  will  bake  in  the  course  of  twenty  minutes.  If 
it  bakes  too  fast,  cover  it  with  thick  paper. 

212.  Good  Sponge  Cake. 

Beat  together  the  yelks  of  ten  eggs,  with  a  pound  of  pow- 
dered white  sugar — beat  to  a  stiff  froth  the  whites  of  the  eggs, 
and  slir  them  into  the  yelks  and  sugar.  Beat  the  whole  ten 
or  fifteci  minutes,  then  stir  in  gradually  three-quarters  of  a 
pound  of  sifted  flour.  Flavor  it  with  a  nutmeg,  or  the  grated 
rind  of  a  lemon.  Bake  it  as  soon  as  the  flour  and  spices  are 
well  mixed  in. 

213.  Almond  Cake. 

Beat  the  yelks  of  twelve  eggs  to  a  froth,  with  a  pound  of 
powdered  white  sugar.  Beat  the  whites  of  nine  eggs  to  a 
stiff  froth,  and  stir  them  into  the  yelks  and  sugar.     When 

7 


'IP       ^^3!*^ 


74  SWEET   CAKES. 

the  whole  has  been  stirred  together  for  ten  minutes,  add  gra- 
dually a  pound  of  sifted  flour,  and  half  a  pound  of  almonds, 
blanched  and  pounded  fine,  then  stir  in  three  table-spoonsful 
of  thick  cream.  As  soon  as  the  ingredients  are  well  mixed 
in,  turn  the  cake  into  buttered  pans,  and  bake  it  immediate- 
ly. Frost  the  cake  with  the  reserved  whites  of  the  eggs  as 
soon  as  it  is  baked. 

214.  Fruit  Cake. 

One  pound  of  flour,  one  of  sugar,  three-quarters  of  a  pound 
of  butter,  two  pounds  of  seeded  raisins,  two  of  currants,  one 
of  citron,  a  quarter  of  a  pound  of  almonds,  half  an  ounce  of 
mace,  a  tea-spoonful  of  rosewater,  a  wine  glass  of  brandy, 
one  of  wine,  and  ten  eggs.  Stir  the  sugar  and  butter  to  a 
cream,  then  add  the  whites  and  yelks  of  the  eggs,  beaten 
separately  to  a  froth — ^stir  in  the  flour  gradually,  then  the 
wine,  brandy,  and  spice.  Add  the  fruit  just  before  it  is  put 
into  the  pans.  It  takes  over  two  hours  to  bake  it  if  the  loaves 
are  thick — if  the  loaves  are  thin,  it  will  bake  in  less  time. 
This  kind  of  cake  is  the  best  after  it  has  been  made  three  or 
four  weeks,  and  it  will  keep  good  five  or  six  months.     4^ 

215.  Black  Cake, 

One  pound  of  flour,  one  of  sugar,  fourteen  ounces  of  but- 
ter, ten  eggs,  three  pounds  of  seeded  raisins,  three  pounds  of 
Zante  currants,  and  one  pound  of  citron,  a  wine  glass  of  wine, 
one  of  brandy,  and  one  of  milk,  a  tea-spoonful  of  saleratus, 
a  table-spoonful  of  molasses,  a  table-spoonful  of  cinnamon,  a 
tea-spoonful  of  cloves,  a  quarter  of  an  ounce  of  mace,  or  one 
nutmeg.  The  sugar  should  be  the  brown  kind,  and  stirred 
a  few  minutes  with  the  butter,  then  the  eggs  beaten  to  a  froth, 
and  stirred  in.  Brown  the  flour  in  a  pan,  over  a  few  coals 
— stir  it  constantly  to  prevent  its  burning.  It  should  be  done 
,  before  you  commence  making  the  cake,  so  as  to  have  it  get 
cold.  Stir  it  into  the  butter  and  sugar  gradually,  then  add 
the  molasses  and  spice.  Dissolve  the  saleratus  in  the  milk, 
then  strain  it,  and  mix  it  with  the  brandy  and  wine,  to  curdle 
them — ^stir  the  whole  into  the  cake.  Just  before  you  put  it 
into  the  cake  pans,  stir  in  the  fruit  gradually,  a  handful  of 
each  alternately.     When  well  mixed  in,  put  it  into  cake  pans, 


SWEET  CAKES.  75 

and  bake  it  immediately.  If  baked  in  thick  loaves,  it  takes 
from  two  hours  and  a  half  to  three  hours  to  bake  it  sufficient, 
ly.  The  oven  should  not  be  of  a  furious  heat.  Black  cake 
cuts  the  best  when  three  or  four  weeks  old. 

216.  Maccaroons, 

Soak  half  a  pound  of  sweet  almonds  in  boiling  hot  water, 
till  the  skins  will  rub  off  easily — wipe  them  dry.  When  you 
have  rubbed  off  the  skins,  pound  them  fine  with  rosewater. 
Beat  the  whites  of  three  eggs  to  a  stiff  froth,  then  stir  in  gra- 
dually half  a  pound  of  powdered  white  sugar,  then  add  the 
almonds.  When  the  almonds  are  well  mixed  in,  drop  the 
mixture  in  small  parcels  on  buttered  baking  plates,  several 
inches  apart,  sift  sugar  over  them,  and  bake  them  in  a  slow 
oven. 

217.  Cocoanut  Cakes. 

Take  equal  weights  of  grated  cocoanut  and  powdered 
white  sugar,  (the  brown  part  of  the  cocoanut  should  be  cut 
off  before  grating  it) — add  the  whites  of  eggs  beaten  to  a 
stiff  froth,  in  the  proportion  of  half  a  dozen  to  a  pound  each 
of  cocoanut  and  sugar.  There  should  be  just  eggs  enough 
to  wet  up  the  whole  stiff.  Drop  the  mixture  on  to  buttered 
plates,  in  parcels  of  the  size  of  a  cent,  several  inches  apart. 
Bake  them  immediately  in  a  moderately  warm  oven. 

218.  Tory  Wafers. 

Melt  a  tea-cup  of  butter,  half  a  one  of  lard,  and  mix  them 
with  a  quart  of  flour,  a  couple  of  beaten  eggs,  a  tea-spoonful 
of  salt,  a  wine  glass  of  wine.  Add  milk  till  of  the  right  con- 
sistency to  roll  out — roll  it  out  about  the  third  of  an  inch  in 
thickness,  cut  it  into  cakes  with  a  wine  glass,  lay  them  on 
buttered  baking  plates,  and  bake  them  a  few  minutes.  Frost 
them  as  soon  as  baked,  and  sprinkle  comfits  or  sugar  sand  on 
the  top. 

219.  Sugar  Drops. 

Stir  to  a  cream  three  ounces  of  butter,  six  of  powdfered 
white  sugar — then  add  three  beaten  eggs,  half  a  pound  of 
sifted  flour,  half  of  a  nutmeg.    Drop  this  mixture  by  the  large 


76  TRIFLES. 

spoonful  on  to  buttered  plates,  several  inches  apart,  sprinkle 
small  sugar  plums  on  the  top,  and  bake  them  directly. 

220.  Savoy  Cakes, 

Beat  eight  eggs  to  a  froth — the  whites  and  yelks  should  be 
beaten  separately,  then  mixed  together,  and  a  pound  of  pow- 
dered white  sugar  stirred  in  gradually.  Beat  the  whole  well 
together,  for  eight  or  ten  minutes,  then  add  the  grated  rind  of 
a  fresh  lemon,  and  half  the  juice,  a  pound  of  sifted  flour,  a 
couple  of  table-spoonsful  of  coriander  seed.  Drop  this  mix- 
ture by  the  large  spoonful  on  to  buttered  baking  plates,  sev- 
eral inches  apart,  sift  white  sugar  over  them,  and  bake  them 
immediately  in  a  quick,  but  not  a  furiously  hot  oven. 

221.  Almond  Cheese  Cakes. 

Boil  a  pint  of  new  milk — ^beat  three  eggs,  and  stir  into  the 
milk  while  boiling.  When  it  boils  up,  take  it  from  the  fire, 
put  in  half  a  wine  glass  of  wine,  separate  the  curd  from  the 
whey,  and  put  to  the  curd  three  eggs,  six  ounces  of  powdered 
white  sugar,  previously  beaten  together.  Add  a  tea-spoonful 
of  ro»ewater,  half  a  pound  of  sweet  almonds  that  have  been 
blanched  and  pounded  fine,  a  quarter  of  a  pound  of  melted 
butter.  Mix  the  whole  well  together,  then  pour  it  into  small 
pans  that  are  lined  with  pastry.  Ornament  the  top  with 
Zante  currants,  and  almonds  cut  in  thin  slips — ^bake  them  di- 

222.  Flummery, 

Lay  sponge  or  Savoy  cakes  in  a  deep  dish — pour  on  white 
wine  sufficient  to  make  them  quite  moist.  Make  a  rich  boil- 
ed custard,  using  only  the  yelks  of  the  eggs — ^turn  it  over  the 
cakes  when  cool — beat  the  whites  of  the  eggs  to  a  froth,  and 
turn  them  over  the  whole. 

223.  Floating  Island, 

Mix  a  pint  and  a  half  of  sweet  thick  cream  with  a  gill  of 
wine,  the  juice  of  half  a  lemon,  and  a  tea-spoonful  of  essence 
of  lemon,  or  rosewater.  Sweeten  the  whole  with  powdered 
loaf  sugar — turn  it  into  a  deep  dish.  Beat  the  whites  of  four 
eggs  to  a  froth,  and  stir  ii^jalf  a  pound  of  any  dark-colored 


TRIPLES,  77 

preserved  small  fruit  you  may  happen  to  have.  Beat  the 
whole  to  a  strong  froth,  then  turn  it  into  the  centre  of  the 
cream. 

224.   Whip  Sylldbuh, 

Take  good  sweet  cream — to  each  pint  put  six  ounces  of 
double  refined,  powdered  white  sugar,  half  a  tumbler  of  white 
wine,  the  juice  and  grated  rind  of  a  lemon.  Beat  the  whole 
well  together — put  jelly  in  glasses,  and  cover  them  with  the 
froth  as  fast  as  it  rises. 

225.  Ornamental  Froth  for  Blanc  Mange  or  Creams, 

Beat  the  whites  of  four  eggs  to  a  froth,  then  stir  in  half  a 
pound  of  preserved  raspberries,  cranberries,  or  strawberries 
— beat  the  whole  well  together,  then  turn  it  over  the  top  of 
your  creams  or  blanc  mange. 

226.  Ice  Currants. 

Take  large  bunches  of  ripe  currants,  wash  and  drain  them 
dry,  then  dip  them  into  the  whites  of  eggs,  previously  beaten 
to  a  stiff  froth.  Lay  them  on  a  sieve,  at  such  a  distance 
from  each  other  as  not  to  touch — sift  double  refined  sugar 
over  them  lliick,  and  set  them  in  a  warm  place  to  dry. 

227.  Apple  Snow, 

Put  a  dozen  good  tart  apples  into  cold  water,  set  them  over 
a  slow  fire.  When  soft,  drain  off  the  water,  pull  the  skins 
from  the  apples,  take  out  the  cores,  and  lay  the  apples  in  a 
deep  dish.  Beat  the  whites  of  twelve  eggs  to  a  strong  froth 
— ^put  half  a  pound  of  powdered  white  sugar  on  the  apples, 
beat  them  to  a  strong  froth,  then  add  the  beaten  eggs.  Beat 
the  whole  to  a  stiff  snow,  then  turn  it  into  a  dessert  dish,  and 
ornament  it  with  myrtle  or  box. 

228.   Comfits, 

Mix  a  pound  of  white  sugar  with  just  sufficient  water  to 
make  a  thick  syrup.  When  the  sugar  has  dissolved,  drop  in 
a  pound  of  coriander  seed,  then  drain  off  the  syrup,  and  put 
the  seeds  in  a  sieve,  with  two  or  three  ounces  of  flour — shake 
them  well  in  it,  then  set  them  where  they  will  dry.     When 

7* 


78  BLANC   MANGE. 

dry,  put  them  in  the  syrup  again,  repeat  the  above  process 
till  they  are  of  the  size  you  wish. 

229.  Isinglass  Blanc  Mange, 

Pull  an  ounce  of  mild  white  isinglass  into  small  pieces- 
rinse  them,  and  put  to  them  a  quart  of  milk  if  the  weather  is 
hot,  and  three  pints  if  it  is  cold  weather.  Set  it  on  a  few 
coals,  stir  it  constantly  till  the  isinglass  dissolves,  then  sweet- 
en it  to  the  taste  with  double  refined  loaf  sugar,  put  in  a  small 
stick  of  cinnamon,  a  vanilla  bean,  or  blade  of  mace.  Set  it 
where  it  will  boil  five  or  six  minutes,  stirring  it  constantly. 
Strain  it,  and  fill  the  moulds  with  it — let  it  remain  in  them  till 
cold.     The  same  bean  will  do  to  use  several  times. 

230.  Calfs  Feet  Blanc  Mange, 

Boil  four  feet  in  five  quarts  of  water,  without  any  salt. 
When  the  liquor  is  reduced  to  one  quart,  strain  and  mix  it 
with  one  quart  of  milk,  several  sticks  of  cinnamon,  or  a  va- 
nilla bean.  Boil  the  whole  ten  minutes,  sweeten  it  to  the  taste 
with  white  sugar,  strain  it,  and  fill  your  moulds  with  it. 

231.  Rice  Flour  Blanc  Mange, 

Mix  four  table-spoonsful  of  ground  rice,  smoothly,  with  half 
a  pint  of  cold  milk,  then  stir  it  into  a  quart  of  boiling  milk. 
Put  in  the  grated  rind  of  a  lemon,  and  half  the  juice,  a  blade 
of  mace — sweeten  to  the  taste  with  white  sugar.  Boil  the 
whole  seven  or  eight  minutes,  stirring  it  frequently.  Take 
it  from  the  fire — when  cool,  put  in  the  beaten  whites  of  three 
eggs,  put  it  back  on  the  fire,  stir  it  constantly  till  nearly  boil- 
ing hot,  then  turn  it  into  moulds,  or  deep  cups,  and  let  it  remain 
till  cold.     This  is  nice  food  for  invalids. 

232.  Rice  Blanc  Mange,  ( 

Boil  a  tea-cup  of  rice  in  a  pint  of  water,  with  a  blade  of 
mace,  and  a  tea-spoonful  of  salt.  When  it  swells  out  and 
becomes  dry,  add  sufficient  milk  to  prevent  its  burning.  Let 
it  boil  till  quite  soft,  stirring  it  constantly  to  keep  it  from 
burning — sweeten  it  with  white  sugar.  Dip  your  moulds  in 
cold  water,  then  turn  in  the  rice,  without  drying  the  moulds. 
Let  the  rice  remain  in  the  moulds  till  it  becomes  quite  cold. 


GBEAMS.  79 

Turn  it  into  dessert  dishes,  ornament  it  with  marmalade  cut 
in  slices,  and  box  and  serve  it  up  with  cream  or  preserved 
strawberries.  It  should  be  made  the  day  before  it  is  to  be 
eaten,  in  order  to  have  it  become  firm. 

233.  Snow  Cream, 

Beat  the  whites  of  four  eggs  to  a  stifi*  froth — ^then  stir  in 
two  table-spoonsful  of  powdered  white  sugar,  a  table-spoonful 
of  sweet  wine,  a  tea-spoonful  of  rose  water.  Beat  the  whole 
together,  then  add  a  pint  of  thick  cream.  This  is  a  nice  ac- 
compgmiment  to  a  dessert  of  sweetmeats. 

234.  Orange  Cream, 

Beat  the  yelks  of  eight  eggs,  and  the  whites  of  two,  to  a 
froth,  then  stir  in  half  a  pound  of  powdered  white  sugar — 
add  half  a  pint  of  v/ine,  and  the  juice  of  six  fresh  oranges, 
and  the  juice  of  one  lemon.  Flavor  it  with  orange-flower 
water — strain  it,  and  set  it  on  a  few  coals — stir  it  till  it  thick- 
ens, then  add  a  piece  of  butter,  of  the  size  of  a  nutmeg. 
When  the  butter  has  melted,  take  it  from  the  fire,  continue  to 
stir  it  till  cool,  then  fill  your  glasses  with  it.  Beat  up  the 
whites  of  the  eggs  to  a  froth,  and  lay  the  froth  on  top  of  the 
glasses  of  cream. 

235.  Lemon  Cream. 

Pare  four  fresh  lemons  very  thin,  so  as  to  get  none  of  the 
white  part.  Soak  the  rinds  twelve  hours  in  half  a  pint  of 
cold  water,  then  add  the  juice  of  the  lemons,  and  half  a  pint 
more  of  cold  water.  Beat  to  a  froth  the  whites  of  eight  eggs, 
and  the  yelks  of  three — strain  the  lemon-juice  and  water, 
mix  it  with  the  eggs — set  the  whole  on  a  few  coals,  sweeten 
it  with  double  refined  sugar,  stir  it  till  it  grows  thick,  then 
take  it  from  the  fire,  stir  it  till  cold — serve  it  up  in  glasses. 

236.  Ice  Creams. 

Sweeten  thick  rich  cream  with  powdered  white  sugar — ^it 
should  be  made  very  sweet,  as  the  process  of  freezing  ex- 
tracts a  great  deal  of  the  saccharine  matter.  Essence  of 
lemon,  the  juice  of  strawberries  or  pine-apples,  are  nice  to 
flavor  the  cream  with— the  juice  should  be  sweetened  before 


80        n  PASTRY. 

being  mixed  with  the  cream.  Where  cream  cannot  be  pro- 
cured,  a  custard,  made  in  the  following  manner,  may  be  sub- 
stituted :  To  a  quart  of  milk  put  the  beaten  yelks  of  four  eggs, 
the  rind  of  a  lemon,  or  a  vanilla  bean — set  it  on  a  few  coals, 
make  it  extremely  sweet,  with  white  sugar — ^stir  it  constantly 
till  scalding  hot — care  must  be  taken  that  it  does  not  boil. 
Take  it  from  the  fire,  take  out  the  bean,  or  lemon  peel — when 
perfectly  cold,  put  it  in  an  ice  cream  form — if  one  cannot  be 
procured,  a  milk  kettle,  with  a  tight  cover,  may  be  substituted. 
Set  the  form  into  the  centre  "of  a  tub  that  is  large  enough  to 
leave  a  space  of  five  inches  from  the  form  to  the  outside  of 
the  tub.  Fill  the  space  round  the  form  with  alternate  layers 
of  finely  cracked  ice  and  rock  salt,  having  a  layer  of  ice 
last,  and  the  whole  should  be  just  as  high  as  the  form.  Care 
should  be  taken  to  keep  the  salt  from  the  cream.  The  tub 
should  be  covered  with  a  woollen  cloth  while  the  cream  is 
freezing,  and  the  form  should  be  constantly  shaken.  If  you 
wish  to  shape  the  cream,  turn  it  into  moulds  as  soon  as  it 
freezes,  set  them  in  the  tub,  let  them  remain  till  just  before 
they  are  to  be  eaten,  then  dip  them  in  warm  water,  and  take 
them  out  instantly,  and  turn  them  into  dessert  dishes. 

237.  Pastry, 

For  a  good  common  pie-crust  allow  half  a  pound  of  short- 
ening to  a  pound  of  flour.  If  liked  quite  short,  allow  three- 
quarters  of  a  pound  of  shortening  to  a  pound  of  the  flour. 
Pie  crust  looks  the  nicest  made  entirely  of  lard,  but  it  does 
not  taste  so  good  as  it  does  to  have  some  butter  used  in  ma- 
king it.  In  winter,  beef  shortening,  mixed  with  butter,  makes 
good  plain  pie  crust.  Rub  half  of  the  shortening  with  two- 
thirds  of  the  flour — to  each  pound  of  flour  put  a  tea-spoonful 
of  salt.  When  the  shortening  is  thoroughly  mixed  with  the 
flour,  add  just  sufficient  cold  water  to  render  it  moist  enough 
to  roll  out  easily.  Divide  the  crust  into  two  equal  portions 
— lay  one  of  them  one  side  for  the  upper  crust,  take  the 
other,  roll  it  out  quite  thin,  flouring  your  rolling-board  and 
pin,  so  that  the  crust  will  not  stick  to  them,  and  line  your  pie 
plates,  which  should  be  previously  buttered — fill  your  plates 
with  your  fruit,  then  roll  out  the  upper  crust  as  thin  as  pos- 
sible, spread  on  the  reserved  shortening,  sprinkle  over  the 


PIES.  81 

flour,  roll  it  up,  and  cut  it  into  as  many  pieces  as  you  have 
pies  to  cover.  Roll  each  one  out  about  half  an  inch  thick, 
and  cover  the  pies — trim  the  edges  off  neatly  with  a  knife, 
and  press  the  crust  down,  round  the  edge  of  the  plate,  with  a 
jagging  iron,  so  that  the  juices  of  the  fruit  may  not  run  out 
while  baking.  Pastry,  to  be  nice,  should  be  baked  in  a  quick 
oven.  In  cold  weather  it  is  necessary  to  warm  the  shorten- 
ing before  using  it  for  pie  crust,  but  it  must  not  be  melted,  or 
the  crust  will  not  be  flaky. 

238.  Puff  Paste f  or  Confectioner'' s  Pastry. 

Weigh  out  a  pound  and  a  quarter  of  sifted  flour,  and  a 
pound  of  butter.  Rub  about  one-third  of  the  butter  with  two- 
thirds  of  the  flour,  a  tea-spoonful  of  salt.  When  the  butter 
is  thoroughly  mixed  with  the  flour,  add  one  beaten  egg,  and 
cold  water  to  moisten  it  sufficiently  to  roll  out.  Sprinkle 
part  of  the  reserved  flour  on  a  board,  cut  the  butter  into  small 
pieces,  and  roll  them  out  as  thin  as  possible.  In  order  to  do 
soj  it  will  be  necessary  to  rub  a  great  deal  of  the  flour  on  the 
moulding-board  and  rolling-pin.  Lay  the  butter,  as  fast  as 
rolled  out,  on  to  a  floured  plate,  each  piece  by  itself — roll  out 
the  pastry  as  thin  as  it  can  be  rolled,  cover  it  with  the  rolled 
butter,  sprinkle  on  part  of  the  reserved  flour,  and  roll  the 
crust  up.  Continue  to  roll  out  the  crust,  and  put  on  the  re- 
served butter  and  flour,  till  the  whole  is  used.  Roll  it  out 
lightly,  about  half  an  inch  thick,  for  the  upper  crust,  or  rim 
to  your  pies — plain  pie  crust  should  be  used  for  the  under 
crust  to  the  pies.  Pufl*  pastry,  to  be  nice,  should  be  baked  in 
a  quick  oven  till  of  a  light  brown  color.  If  it  browns  before 
the  fruit  in  the  pie  is  sufficiently  baked,  cover  it  with  thick 
paper. 

239.  Apple  Pie. 

When  apples  are  very  small  and  green,  they  are  nice  stew- 
ed whole,  with  the  skins  on,  and  strained  when  soft,  and 
sweetened.  Pare,  quarter,  and  take  out  the  cores  of  the  ap- 
ples, when  of  a  large  size.  If  they  are  not  ripe,  stew  them 
with  just  water  enough  to  prevent  their  burning.  When  soft, 
sweeten  and  season  them  to  the  taste.  When  apples  are 
ripe,  they  make  better  pies  not  to  be  stewed  before  baking. 


82  PIES. 

Fill  your  pie  plates,  cover  them  with  a  thick  crust,  and  bake 
them  from  half  to  three-quarters  of  an  hour.  When  baked 
sufficiently,  cut  the  upper  crust  through  the  centre,  remove  it 
carefully  with  a  broad  knife,  put  a  piece  of  butter,  of  the  size 
of  a  walnut,  into  a  pie,  sweeten  it  to  your  taste,  and  if  the 
apples  are  not  tart  enough,  squeeze  in  the  juice  of  part  of  a 
lemon — flavor  the  pie  with  either  nutmeg,  rosewater,  or  grated 
lemon  peel.  Apples  cut  into  quarters,  without  paring,  and 
stewed  soft  in  new  cider  and  molasses,  make  good  plain  pies. 
The  apples  should  be  strained  after  stewing,  and  seasoned 
with  cinnamon  or  nutmeg.  If  made  quite  sweet,  it  will  keep 
good  several  months.  Dried  apples  should  have  boiling  wa- 
ter turned  on  to  cover  them,  and  stewed  till  very  soft.  If 
they  are  not  tart  enough,  turn  in  sour  cider,  when  they  are 
partly  stewed.  A  little  orange  peel  stewed  with  the  apples, 
gives  them  a  fine  flavor.  Season  them,  when  soft,  with  sugar 
and  nutmeg,  and  strain  them  if  you  like. 

240.  Mince  Pie, 

The  best  kind  of  meat  for  mince  pies  is  neat's  tongue  and 
feet — the  shank  of  beef  makes  very  good  pies.  Boil  the  meat 
till  perfectly  tender — ^then  take  it  up,  clear  it  from  the  bones 
and  gristle,  chop  it  fine  enough  to  strain  through  a  sieve,  mix 
it  with  an  equaV  weight  of  tart  apples,  chopped  very  fine. 
If  the  meat  is  not  fat,  put  in  a  little  suet,  or  melted  butter. 
Moisten  the  whole  with  cider — sweeten  it  to  the  taste  with 
sugar,  and  very  little  molasses — add  mace,  cinnamon,  cloves, 
and  salt,  to  the  taste.  If  you  wish  to  make  your  pies  rich, 
put  in  wine  or  brandy  to  the  taste,  and  raisins,  citron,  and 
Zante  currants.  The  grated  rind  and  juice  of  lemons  im- 
prove the  pie.  Make  the  pies  on  shallow  plates,  with  aper- 
tures in  the  upper  crust,  and  bake  them  from  half  to  three- 
quarters  of  an  hour,  according  to  the  heat  of  the  oven.  Meat 
prepared  for  pies  in  the  following  manner,  will  keep  good 
several  months,  if  kept  in  a  cool  dry  place :  To  a  pound  of 
finely  chopped  meat,  a  quarter  of  a  pound  of  suet,  put  half 
an  ounce  of  mace,  one  ounce  of  cinnamon,  a  quarter  of  an 
ounce  of  cloves,  two  tea-spoonsful  of  salt.  Add  if  you  like 
the  following  fruits :  half  a  pound  of  seeded  raisins,  half  a 
pound  of  Zante  currants,  a  quarter  of  a  pound  of  citron. 


PiBS.  83 

Put  in  half  a  pint  of  French  brandy  or  wine,  three  table- 
spoonsful  of  molasses,  and  sugar  sufficient  to  make  it  quite 
sweet.  Put  the  whole  in  a  stone  pot — cover  it  with  a  paper 
wet  in  brandy.  When  you  wish  to  use  any  of  it  for  pies, 
put  to  what  meat  you  use  an  equal  weight  of  apples,  pared 
and  chopped  fine.  If  not  seasoned  high  enough,  add  more 
spice  and  sugar.  If  the  apples  are  not  tart,  put  in  lemon- 
juice  or  sour  cider. 

241.  Rice  Pie. 

To  a  quart  of  boiling  water,  put  a  small  tea-cup  of  rice. 
Boil  it  till  very  soft,  then  take  it  from  the  fire,  and  add  a  quart 
of  cold  milk.  Put  in  a  tea-spoonful  of  salt,  a  grated  nut- 
meg, five  eggs  beaten  to  a  froth — add  sugar  to  the  taste,  and 
strain  it  through  a  sieve.  Bake  it  in  deep  pie  plates,  with  an 
under  crust  and  rim  of  pastry — add  if  you  like  a  few  raisins. 

242.  Peach  Pie, 

Take  mellow,  juicy  peaches — wash  and  put  them  in  a  deep 
pie  plate,  lined  with  pie  crust.  Sprinkle  a  thick  layer  of  su- 
gar on  each  layer  of  peaches,  put  in  about  a  table-spoonful 
of  water,  and  sprinkle  a  little  flour  over  the  top — cover  it  with 
a  thick  crust,  and  bake  the  pie  from  fifty  to  sixty  minutes. 
Pies  made  in  this  manner  are  much  better  than  with  the 
stones  taken  out,  as  the  prussic  acid  of  the  stone  gives  the 
pie  a  fine  flavor.  If  the  peaches  are  not  mellow,  they  will 
require  stewing  before  being  made  into  a  pie.  Dried  peach- 
es should  be  stewed  soft,  and  sweetened,  before  they  are 
made  into  a  pie — they  do  not  require  any  spice. 

243.   Tart  Pie, 

Sour  apples,  cranberries,  and  peaches,  all  make  nice  tarts. 
Stew,  and  strain  them  when  soft.  Peach  tarts  require  a  lit- 
tle lemon-juice,  without  they  are  sour.  Grate  in  lemon  peel, 
add  brown  sugar  to  the  taste.  Put  in  each  pie  one  beaten 
egg,  to  make  it  cut  smooth.  Bake  the  pies  on  shallow  plates, 
with  an  under  crust  and  rim  of  pastry — ornament  the  pie 
with  very  small  strips  of  pastry.  When  the  crust  is  done, 
remove  the  pies  from  the  oven. 


84  PIES. 

244.  Rhubarb  Pies, 

Take  the  tender  stalks  of  the  rhubarb,  strip  off  the  skin, 
and  cut  the  stalks  into  thin  slices.  Line  deep  plates  with  pie 
crust,  then  put  in  the  rhubarb,  with  a  thick  layer  of  sugar  to 
each  layer  of  rhubarb — a  little  grated  lemon  peel  improves 
the  pie.  Cover  the  pies  with  a  thick  crust — press  it  down 
tight  round  the  edge  of  the  plate,  and  prick  the  crust  with  a 
fork,  so  that  the  crust  will  not  burst  while  baking,  and  let  out 
the  juices  of  the  pie.  Rhubarb  pies  should  be  baked  about 
an  hour,  in  a  slow  oven — it  will  not  do  to  bake  them  quick. 
Some  cooks  stew  the  rhubarb  before  making  it  into  pies,  but 
it  is  not  so  good  as  when  used  without  stewing. 

245.  Tomato  Pie. 

Take  green  tomatoes,  turn  boiling  water  on  them,  and  let 
them  remain  in  it  a  few  minutes — then  strip  off  the  skin,  cut 
the  tomatoes  in  slices,  and  put  them  in  deep  pie  plates. 
Sprinkle  sugar  over  each  layer,  and  a  little  ginger.  Grated 
lemon  peel,  and  the  juice  of  a  lemon,  improve  the  pie.  Cover 
the  pies  with  a  thick  crust,  and  bake  them  slowly  for  about 
an  hour. 

246.  Lemon  Pie. 

For  one  pie,  take  a  couple  of  good  sized  fresh  lemons, 
squeeze  out  the  juice,  and  mix  it  with  half  a  pint  of  molasses, 
or  sufficient  sugar  to  make  the  juice  sweet.  Chop  the  peel 
fine,  line  a  deep  pie  plate  with  your  pastry,  then  sprinkle  on 
a  layer  of  your  chopped  lemon  peel,  turn  in  part  of  the  mixed 
sugar  or  molasses,  and  juice,  then  cover  the  whole  with  pie 
crust,  rolled  very  thin — put  in  another  layer  of  peel,  sweet- 
ened juice,  and  crust,  and  so  on,  till  all  the  lemon  is  used. 
Cover  the  whole  with  a  thick  crust,  and  bake  the  pie  about 
half  an  hour. 

247.  Cherry  and  Blackberry  Pie. 

Cherries  and  blackberries  for  pies  should  be  ripe.  Bake 
them  in  deep  pie  plates,  sweeten  them  with  sugar,  and  put  in 
cloves  or  cinnamon  to  the  taste.  Bake  them  about  half  an 
hour. 


PISS.  86 

248.  Grape  Pie, 

Grapes  make  the  best  pies  when  very  tender  and  green. 
U  not  very  small,  they  should  be  stewed  and  strained,  to  get 
out  the  seeds,  before  they  are  made  into  pies — sweeten  them 
to  the  taste  when  stewed.  They  do  not  require  any  spice. 
If  made  into  a  pie  without  stewing,  put  to  each  layer  of  grapes 
a  thick  layer  of  sugar,  and  a  table-spoonful  of  water. 

249.  Currant  and  Gooseberry  Pie, 

Currants  and  gooseberries  are  the  best  for  pies  when  of  a 
full  growth,  just  before  they  begin  to  turn  red — they  are  tol- 
erably good  when  ripe.  Currants  mixed  with  ripe  reispber- 
ries  or  mulberries,  make  very  nice  pies.  Green  currants 
and  gooseberries  for  pies  are  not  apt  to  be  sweet  enough 
without  the  sugar  is  scalded  in  before  they  are  baked,  as  the 
juice  of  the  currants  is  apt  to  run  out  while  they  are  baking, 
and  leave  the  fruit  dry.  Stew  them  on  a  moderate  fire,  with 
a  tea-cup  of  water  to  a  couple  of  quarts  of  currants — as  soon 
as  they  begin  to  break,  add  the  sugar,  and  let  it  scald  in  a 
few  minutes.  When  baked  without  stewing,  put  to  each  lay- 
er of  fruit  a  thick  layer  of  sugar.  There  should  be  as  much 
as  a  quarter  of  a  pound  of  sugar  to  a  pint  of  currants,  to 
make  them  sufficiently  sweet.  Green  currant  pies  are  good 
sweetened  >vith  molasses  and  sugar  mixed. 

250.  Prune  Pie. 

Prunes  that  are  too  dry  to  eat  without  stewing,  can  be 
made  into  good  pies.  Turn  enough  boiling  water  on  the 
prunes  to  cover  them,  set  them  on  a  few  coals,  and  let  them 
remain  till  swelled  out  plump.  If  there  is  not  water  suffi- 
cient to  make  a  nice  syrup  for  the  pies,  add  more,  and  season 
them  with  cinnamon  or  cloves.  The  juice  and  grated  peel 
of  a  lemon  gives  them  a  fine  flavor.  Add  sugar  to  the  taste, 
and  bake  them  in  deep  pie  plates. 

251.  Pumpkin  Pie, 

Halve  the  pumpkin,  take  out  the  seeds — rinse  the  pumpkin, 
and  cut  it  into  small  strips — stew  them,  over  a  moderate  fire, 
in  just  sufficient  water  to  prevent  their  burning,  to  the  bottom 

8 


# 


^8^5  '    PIES.  "*" 

of  the  pot.  When  stewed  soft,  turn  off  the  water,  and  let  the 
pumpkin  steam,  over  a  slow  fire,  for  fifteen  or  twenty  minutes, 
taking  care  that  it  does  not  burn.  Take  it  from  the  fire,  and 
strain  it,  when  cool,  through  a  sieve.  If  you  wish  to  have  the 
pies  very  rich,  put  to  a  quart  of  the  stewed  pumpkin  two  quarts 
of  milk,  and  twelve  eggs.  If  you  like  them  plain,  put  to  a 
quart  of  the  pumpkin  one  quart  of  milk,  and  three  eggs.  The 
thicker  the  pie  is  of  the  pumpkin,  the  less  will  be  the  number 
of  eggs  required  for  them.  One  egg,  with  a  table-spoonful 
of  flour,  will  answer  for  a  quart  of  the  pumpkin,  if  very  lit- 
tle milk  is  used.  Sweeten  the  pumpkin  with  sugar,  and  very 
little  molasses — the  sugar  and  eggs  should  be  beaten  togeth- 
er. Ginger,  the  grated  rind  of  a  lemon,  or  nutmeg,  is  good 
spice  for  the  pies.  Pumpkin  pies  require  a  very  hot  oven. 
The  rim  of  the  pies  is  apt  to  get  burnt  before  the  inside  is 
baked  sufficiently.  On  this  account,  it  is  a  good  plan  to  heat 
the  pumpkin  scalding  hot  when  prepared  for  pies,  before 
turning  it  into  the  pie  plates.  The  pies  should  be  baked  as 
soon  as  the  plates  are  filled,  or  the  under  crust  to  the  pies 
will  be  clammy.  The  more  the  number  of  eggs  in  the  pies, 
the  less  time  will  be  required  to  bake  them.  If  you  have 
pumpkins  that  have  begun  to  decay,  or  those  that  are  frozen, 
they  can  be  kept  several  months,  in  cold  weather,  by  cutting 
the  good  part  up,  stewing  it  till  soft,  then  stirring  it,  and  add- 
ing  sugar  and  molasses,  to  make  it  very  sweet.  Make  it 
strong  of  ginger,  then  scald  the  seasoning  in  well.  Keep  it 
in  a  stone  jar,  in  a  cool  place — whenever  you  wish  to  use 
any  of  it  for  pies,  take  out  the  quantity  you  wish,  and  put 
milk  and  eggs  to  it. 

252.  Carrot  Pie. 

Scrape  the  skin  off*  from  the  carrots,  boil  them  soft,  and 
strain  them  through  a  sieve.  To  a  pint  of  the  strained  pulp 
put  three  pints  of  milk,  six  beaten  eggs,  two  table-spoonsful 
of  melted  butter,  the  juice  of  half  a  lemon,  and  the  grated 
rind  of  a  whole  one.  Sweeten  it  to  your  taste,  and  bake  it 
in  deep  pie  plates  without  an  upper  crust. 

253.  Potato  Pie, 

Boil  Carolina  or  «iealy  Irish  potatoes,  till  very  soft — ^when 


PIES.  87 

peeled,  mash  and  strain  them.  To  a  quarter  of  a  pound  of 
potatoes,  put  a  quart  of  milk,  three  table-spoonsful  of  melted 
butter,  four  beaten  eggs,  a  wine  glass  of  win^ — add  sugar 
and  nutmeg  to  the  taste. 

254.  Sweet  Marlborough  Pie, 

V" 

Procure  sweet  mellow  apples,  pare  and  grate  them.  To 
a  pint  of  the  grated  pulp  put  a  pint  of  milk,  a  couple  of  egga^ 
two  table-spoonsful  of  melted  butter,  the  grated  peel  of  a 
lemon,  and  half  a  wine  glass  of  brandy.  Sweeten  it  to  the 
taste  with  nice  brown  sugar.  The  eggs  should  be  beaten  to 
a  froth,  then  the  sugar  stirred  into  them,  and  mixed  with  the 
rest  of  the  ingredients.  A  little  stewed  pumpkin,  mixed 
with  the  apples,  improves  the  pie.  Bake  the  pie  in  deep 
plates,  without  an  upper  crust. 

255.  Marlborough  Tarts. 

Take  tart  juicy  apples — quarter  them,  and  stew  them  till 
soft  enough  to  rub  through  a  sieve.  To  twelve  table-spoons- 
ful of  the  strained  apple,  put  twelve  of  sugar,  the  same  quan- 
tity of  wine,  six  table-spoonsful  of  melted  butter,  four  beaten 
eggs,  the  juice  and  grated  rind  of  a  lemon,  half  a  nutmeg, 
and  half  a  pint  of  milk.  Turn  this,  when  the  ingredients  are 
well  mixed  together,  into  deep  pie  plates  that  are  lined  with 
pastry,  and  a  rim  of  puff  paste  round  the  edge.  Bake  the 
tarts  about  half  an  hour. 

256.  Cocoanut  Pie. 

Cut  off  the  brown  part  of  the  cocoanut — grate  the  white 
part,  and  mix  it  with  milk,  and  set  it  on  the  fire,  and  let  it 
boil  slowly  eight  or  ten  minutes.  To  a  pound  of  the  grated 
cocoanut  allow  a  quart  of  milk,  eight  eggs,  four  table-spoons- 
ful of  sifted  white  sugar,  a  glass  of  wine,  a  small  cracker, 
pounded  fine,  two  table-spoonsful  of  melted  butter,  and  half 
a  nutmeg.  The  eggs  and  sugar  should  be  beaten  together  to 
a  froth,  then  the  wine  stirred  in.  Put  them  into  the  milk  and 
cocoanut,  which  should  be  first  allowed  to  get  quite  cool — add 
the  cracker  and  nutmeg — turn  the  whole  into  deep  pie  plates, 
with  a  lining  and  rim  of  puff  paste.  Bake  them  -as  soon  as 
turned  into  the  plates. 


88  CUSTARDS. 

257.  Small  Puffs, 

To  make  a  dozen  puffs,  take  a  pound  and  a  quarter  of 
flour,  a  pound  of  butter,  and  one  eg^.  Put  them  together  ac 
cording  to  the  directions  for  puff  pastry.  No.  238.  Divide  it 
when  made  into  three  equal  portions — roll  one  of  them  out 
half  an  inch  thick,  cut  it  into  cakes  with  a  tumbler — roll  out 
t!ie  rest  of  the  pastry,  cut  it  into  strips  with  a  jagging  iron,  and 
lay  the  strips  round  those  that  are  cut  with  a  tumbler,  so  as 
to  form  a  rim.  Lay  the  puffs  on  buttered  flat  tins — ^bake 
them  in  a  quick  oven  till  a  light  brown,  then  fill  them  with  any 
small  preserved  fruit  you  may  happen  to  have. 

258.  A  Plain  Custard  Pie, 

Boil  a  quart  of  milk  with  half  a  dozen  peach  leaves,  or  the 
rind  of  a  lemon.  When  they  have  flavored  the  milk,  strain 
it,  and  set  it  where  it  will  boil.  Mix  a  table-spoonful  of  flour, 
smoothly,  with  a  couple  of  table-spoonsful  of  milk,  and  stir 
it  into  the  boiling  milk.  Let  it  boil  a  minute,  stirring  it  con- 
stantly— take  it  from  the  fire,  and  when  cool,  put  in  three 
beaten  eggs — sweeten  it  to  the  taste,  turn  it  into  deep  pie 
plates,  and  bake  the  pies  directly  in  a  quick  oven. 

259.  A  Rich  Baked  Custard, 

Beat  seven  eggs  with  three  table-spoonsful  of  rolled  sugar. 
When  beaten  to  a  froth,  mix  them  with  a  quart  of  milk — fla- 
vor it  with  nutmeg.  Turn  it  into  cups,  or  else  into  deep  pie 
plates,  that  have  a  lining  and  rim  of  pastry — ^bake  them  di- 
rectly, in  a  quick  oven.  To  ascertain  when  the  custards  are 
sufficiently  baked,  stick  a  clean  broom  splinter  into  them — ^if 
none  of  the  custard  adheres  to  the  splinter,  it  is  sufficiently 
baked. 

260.  Boiled  Custards, 

Put  your  milk  on  the  fire,  and  let  it  boil  up— then  remove 
it  from  the  fire,  and  let  it  cool.  Beat  for  each  quart  of  the 
milk,  if  liked  rich,  the  yelks  and  half  the  whites  of  six  eggs, 
with  three  table-spoonsful  of  rolled  sugar — stir  them  into  the 
milk  when  it  is  cool.  If  you  wish  to  have  your  custards 
very  plain,  four  eggs  to  a  quart  of  the  milk  is  sufficient*?!' 


CUSTARDS.  89 

Season  the  custard  with  nutmeg  or  rosewater,  and  set  it  on  a 
few  coals,  and  stir  it  constantly  until  it  thickens,  and  becomes 
scalding  hot.  Take  it  from  the  fire  before  it  gets  to  boiling, 
and  stir  it  a  few  minutes,  then  turn  it  into  the  cups.  Beat 
the  reserved  whites  of  the  eggs  to  a  froth,  and  turn  them  on 
the  top  of  the  custards  just  before  they  are  to  be  eaten. 

261.  Mottled  Custards, 

Stir  into  a  quart  of  milk,  while  boiling,  the  beaten  yelks  of 
six  eggs.  Beat  the  whites  of  the  eggs  with  three  table- 
spoonsful  of  powdered  white  sugar,  if  the  custards  are  liked 
very  sweet — if  not,  a  less  quantity  will  answer.  Stir  in  the 
whites  of  the  eggs  a  minute  after  the  yelks  have  set,  so  as  to 
be  thick.  Season  the  custard  with  essence  of  lemon  or  rose- 
water — stir  it  till  it  becomes  thick  and  lumpy,  then  turn  it 
into  cups. 

262.  Cream  Custards, 

Sweeten  a  pint  of  cream  with  powdered  white  sugar — set 
it  on  a  few  coals.  When  hot,  stir  in  white  wine  until  it  cur- 
dles— add  rosewater  or  essence  of  lemon  to  the  taste,  and  turn 
it  into  cups.  Another  way  of  making  them,  which  is  very 
nice,  is  to  mix  a  pint  of  cream  with  one  of  milk,  five  beaten 
eggs,  a  table-spoonful  of  flour,  and  three  of  sugar.  Add  nut- 
meg to  the  taste,  and  bake  the  custards  in  cups  or  pie  plates, 
in  a  quick  oven. 

263.  Almond  Custards, 

Blanch  and  pound  fine,  with  a  table-spoonful  of  rosewater, 
four  ounces  of  almonds.  Boil  them  four  or  five  minutes  in 
a  quart  of  milk,  with  sufficient  white  sugar  to  sweeten  the 
milk.  Take  it  from  the  fire,  and  when  lukewarm,  stir  in  the 
beaten  yelks  of  eight,  and  the  whites  of  four  eggs.  Set  the 
whole  on  the  fire,  and  stir  it  constantly  until  it  thickens — ^then 
take  it  up,  stir  it  till  partly  cooled,  and  turn  it  into  cups.  If 
.  you  wish  to  have  the  custards  cool  quick,  set  the  cups  into  a 
pan  of  cold  water — as  fast  as  it  gets  warm,  change  it.  Just 
before  the  custards  are  to  be  eaten,  beat  the  reserved  whites 
of  the  eggs  to  a  froth,  and  cover  the  top  of  the  custards  with 
them. 

8* 


90  PUDDINGS. 

264.  Apple  Custards, 

*■  Take  half  a  dozen  tart  mellow  apples — ^pare  and  quarter 
them,  and  take  out  the  cores.  Put  them  in  a  pan,  with  half 
a  tea-cup  of  water — set  them  on  a  iew  coals.  When  they 
begin  to  grow  soft,  turn  them  into  a  pudding  dish,  sprinkle 
sugar  on  them.  Beat  eight  eggs  with  rolled  brown  sugar — 
mix  them  with  three  pints  of  milk,  grate  in  half  a  nutmeg, 
and  turn  the  whole  over  the  apples.  Bake  the  custard  be- 
tween twenty  and  thirty  minutes. 

265.  Directions  for  making  Puddings, 

A  bag  that  is  used  for  boiling  puddings,  should  be  made  of 
thick  cotton  cloth.  Before  the  pudding  is  turned  in,  the  bag 
should  be  dipped  into  water,  wrung  out,  and  the  inside  of  it 
floured.  When  the  pudding  is  turned  in,  tie  the  bag  tight, 
leaving  plenty  of  room  for  the  pudding  to  swell  out  in.  In- 
dian and  flour  puddings  require  a  great  deal  of  room.  Put 
them  in  a  pot  of  boiling  water,  with  an  old  plate  at  the  bot- 
tom of  the  pot,  to  keep  the  pudding  bag  from  sticking  to  it. 
When  the  pudding  has  been  in  a  few  minutes,  turn  the  bag 
over,  or  the  pudding  will  settle,  and  be  heavy.  There  should 
be  water  enough  in  the  pot  to  cover  the  pudding,  and  it  should 
not  be  allowed  to  stop  boiling  a  minute — if  so,  the  pudding 
will  not  be  nice.  A  tea-kettle  of  boiling  water  should  be  kept 
on  the  fire,  to  turn  in  as  the  water  boils  away.  When  the 
pudding  is  done,  dip  the  bag  into  cold  water  for  a  minute — 
the  pudding  will  then  come  out  easily.  When  puddings  are 
baked,  the  fruit  should  not  be  put  in  till  the  pudding  has  be- 
gun to  thicken,  otherwise  they  will  sink  to  the  bottom  of  the 
pudding. 

266.  Hasty  Pudding.  \ 

Wet  sifted  Indian  meal  with  cold  water,  to  make  a  thick 
batter.  Stir  it  into  a  pot  of  boiling  water  gradually.  Boil 
it  an  hour,  then  stir  in  sifted  Indian  meal,  by  the  handful,  till 
it  becomes  quite  thick,  and  so  that  the  pudding  stick  may  be 
made  to  stand  up  in  it.  It  should  be  stirred  in  very  gradual- 
ly, so  that  the  pudding  may  not  be  lumpy.  Add  salt  to  the 
taste.     Let  it  boil  slowly,  and  stir  it  frequently,  to  keep  it 


PUDDINGS.  91 

from  burning  on  the  inside  of  the  pot.  If  you  do  not  wish  to 
fry  the  pudding,  it  will  boil  sufficiently  in  the  course  of  an 
hour  and  a  half.  If  it  is  to  be  fried,  it  will  be  necessary  to 
boil  it  an  hour  longer  ;  and  a  little  flour  stirred  in,  just  before 
it  is  taken  up,  will  make  it  fry  better.  It  must  get  perfectly 
cold  before  it  is  fried.  When  you  wish  to  fry  it,  cut  it  in 
slices  half  an  inch  thick,  flour  them,  and  fry  them  brown  in 
a  little  lard. 

267.   Com  Puddings. 

Grate  sweet  green  corn — ^to  three  tea-cups  of  it,  when  gra- 
ted, put  two  quarts  of  milk,  eight  eggs,  a  couple  of  tea-spoons- 
ful of  salt,  half  a  tea-cup  of  melted  butter,  and  a  grated  nut- 
meg.    Bake  the  pudding  an  hour — serve  it  up  ^vith  sauce. 

268.  Cracker  Pudding, 

Mix  ten  ounces  of  finely  pounded  crackers  with  a  ^vine 
glass  of  wine,  a  little  salt,  and  half  a  nutmeg,  three  or  four 
table-spoonsful  of  sugar,  two  of  melted  butter.  Beat  eight 
eggs  to  a  froth — mix  them  with  three  pints  of  milk,  and  turn 
them  on  to  the  rest  of  the  ingredients.  Let  it  remain  till 
the  crackers  begin  to  soften,  then  bake  it. 

269.  Boiled  Indian  Pudding, 

Stir  enough  sifted  Indian  meal  into  a  quart  of  boiling  milk 
or  water,  to  make  a  very  stifl*  batter — then  stir  in  a  couple  of 
table-spoonsful  of  flour,  three  of  sugar  or  molasses,  half  a 
spoonful  of  ginger,  or  a  couple  of  tea-spoonsful  of  cinnamon, 
and  a  couple  of  tea-spoonsful  of  salt.  Two  or  three  eggs 
improve  the  pudding,  but  are  not  essential — some  people  like 
a  little  chopped  suet  in  them.  The  pudding  will  boil,  so  as  to 
be  very  good,  in  the  course  of  three  hours,  but  it  is  better  for 
being  boiled  five  or  six  hours.  Some  cooks  boil  them  eight 
or  nine  hours — when  boiled  so  long,  it  is  necessary  to  boil 
them  several  hours  the  day  before  they  are  to  be  eaten. 

270.  Baked  Indian  Pudding, 

Boil  a  quart  of  milk,  and  turn  it  on  to  a  pint  of  sifted  In- 
dian meal.  Stir  it  in  well,  so  as  to  scald  the  meal — then 
mix  three  table-spoonsful  of  wheat  flour  with  a  pint  of  milk. 


92  PUDDINGS. 

The  milk  should  be  stirred  gradually  into  the  flour,  so  as  to 
have  it  mix  free  from  lumps.  Turn  it  on  to  the  Indian  meal 
— ^mix  the  whole  well  together.  When  the  whole  is  just 
-lukewarm,  beat  three  eggs  with  three  table-spoonsful  of  sugar 
— stir  them  into  the  pudding,  together  with  two  tea-spoonsful 
of  salt,  two  of  cinnamon,  or  a  grated  nutmeg,  and  a  couple 
of  table-spoonsful  of  melted  butter,  or  suet  chopped  fine. 
Add,  if  you  wish  to  have  the  pudding  very  rich,  half  a  pound 
of  raisins — they  should  not  be  put  in  till  the  pudding  has 
baked  five  or  six  minutes.  If  raisins  are  put  in,  an  addition- 
al half  pint  of  milk  will  be  required,  as  they  absorb  a  great 
deal  of  milk.  A  very  good  Indian  pudding  may  be  made 
without  eggs,  if  half  a  pint  more  of  meal  is  used,  and  no  flour. 
It  takes  three  hours  to  bake  an  Indian  pudding  without  eggs 
— ^if  it  has  eggs  in,  it  will  bake  in  much  less  time. 

271.  Minute  Pudding, 

Put  a  pint  and  a  half  of  milk  on  the  fire.  Mix  five  large 
table-spoonsful  of  either  wheat  or  rye  flour,  smoothly,  with 
half  a  pint  of  milk,  a  tea-spoonful  of  salt,  and  half  of  a  grated 
nutmeg.  When  the  milk  boils,  stir  in  the  mixed  flour  and 
milk.  Let  the  whole  boil  for  one  minute,  stirring  it  con- 
stantly— take  it  from  the  fire,  let  it  get  lukewarm,  then  add 
three  beaten  eggs.  Set  it  back  on  the  fire,  and  stir  it  con- 
stantly until  it  thickens.  Take  it  from  the  fire  as  soon  as  it 
boils. 

it 

272.  Boiled  Bread  Pudding, 

Take  about  three-quarters  of  a  pound  of  bread,  cut  it  into 
small  pieces,  and  soak  them  soft  in  cold  water — then  drain 
off  the  water,  mash  the  bread  fine,  and  mix  with  it  two  table- 
spoonsful  of  flour,  three  eggs,  a  tea-spoonful  of  salt,  a  table- 
spoonful  of  melted  butter,  and  cold  milk  sufficient  to  make  it 
a  thick  batter.  Mix  the  whole  well  together,  then  turn  it  into 
a  floured  pudding  bag — ^tie  it  up,  so  as  to  leave  room  for  the 
pudding  to  swell — ^boil  it  an  hour  and  a  half,  without  any  in- 
termission.    Serve  up  the  pudding  with  rich  sauce. 

273.  A  Plain  Baked  Bread  Pudding. 
Pound  rusked'*Bread  fine — ^to  five  heaping  table-spoonstul 


PTTDDINGS.  93 

of  it,  put  a  quart  of  milk,  three  beaten  eggs,  three  table- 
spoonsful  of  rolled  sugar,  a  tea-spoonful  of  salt,  half  a  nut- 
meg, and  three  table-spoonsful  of  melted  butter.  Bake  it 
about  an  hour — it  does  not  need  any  sauce. 

274.  Rich  Bread  Pudding. 

'  Cut  a  pound  loaf  of  bakers'  bread  into  thin  slices — spread 
butter  on  them  as  for  eating — ^lay  them  in  a  pudding  dish — 
sprinkle  between  each  layer  of  bread  seeded  raisins,  and 
citron,  cut  in  small  strips.  Beat  eight  eggs  with  four  table- 
spoonsful  of  rolled  sugar — mix  them  with  three  pints  of  milk, 
half  of  a  grated  nutmeg.  Turn  the  whole  on  to  the  bread, 
and  let  it  remain  until  the  bread  has  absorbed  full  half  of  the 
milk — ^then  bake  it  about  three-quarters  of  an  hour. 

275.  Flour  Pudding, 

Into  a  pint  and  a  half  of  sifted  flour  stir  gradually,  so  that 
it  may  not  be  lumpy,  a  quart  of  milk.  Beat  seven  eggs,  and 
put  in,  together  with  a  couple  of  table-spoonsful  of  melted 
butter,  and  a  couple  of  tea-spoonsful  of  salt.  Grate  in  half 
of  a  nutmeg — add,  if  you  want  the  pudding  very  rich,  half  a 
pound  of  raisins.  They  should  not  be  put  into  a  baked  pud- 
ding till  it  has  been  cooking  long  enough  to  thicken,  so  that 
the  raisins  will  not  sink  to  the  bottom  of  it.  A  pudding  made 
in  this  manner  is  good  either  baked  or  boiled.  It  takes  two 
hours  to  boil,  and  an  hour  and  a  quarter  to  bake  it.  When 
boiled,  the  bag  should  not  be  more  than  two-thirds  full,  as 
flour  puddings  swell  very  much.  It  should  be  put  into  boil- 
ing water,  and  kept  boiling  constantly.  If  the  water  boils 
away,  so  as  to  leave  any  part  of  the  bag  uncovered,  more 
boiling  water  should  be  added.  When  the  pudding  has  boil- 
ed eight  or  nine  minutes,  the  bag  should  be  turned  over,  other- 
wise the  pudding  will  be  heavy.  Flour  puddings  should  be 
eaten  as  soon  as  cooked,  as  they  fall  directly.  Serve  them 
up  with  rich  sauce. 

276.  Boiled  Rice  Pudding, 

Put  two  tea-cups  of  rice  into  a  quart  of  boiling  water- 
add  a  couple  of  tea-spoonsful  of  salt,  and  let  the  rice  boil  till 
soft.     Then  take  it  from  the  fire,  stir  in  a  quart  of  cold  milk, 


94  PUDDINGS.  ,^ 

and  half  a  pound  of  raisins  ;  or  omit  the  raisins,  and  substi- 
tute any  other  fruit  that  you  may  like.  Beat  a  couple  of  eggs, 
and  put  in,  together  with  half  of  a  grated  nutmeg.  Set  the 
whole  on  the  fire,  and  let  it  boil  till  the  fruit  is  soft.  Serve  it 
up  with  butter  and  sugar. 

277.  A  Baked  Bice  Pudding,  without  eggs. 

Pick  over  and  wash  two  small  tea-cups  of  rice,  and  put  it 
into  two  quarts  of  milk.  Melt  a  small  tea-cup  of  butter,  and 
put  in,  together  with  two  of  sugar,  a  grated  nutmeg,  and  a 
couple  of  tea-spoonsful  of  salt,  and  bake  the  pudding  about 
two  hours.  This  pudding  does  not  need  any  sauce,  and  is 
good  either  hot  or  cold.  If  you  wish  to  have  the  pudding 
very  rich,  add,  when  it  has  been  baking  five  or  six  minutes, 
half  a  pound  of  raisins. 

278.  Bice  Pudding,  with  eggs. 

Boil  a  quarter  of  a  pound  of  unground  rice  in  a  quart  of 
milk  till  soft,  then  stir  in  a  quarter  of  a  pound  of  butter — 
take  it  from  the  fire,  put  in  a  pint  of  cold  milk,  a  couple  of 
tea-spoonsful  of  salt,  and  a  grated  nutmeg.  When  it  is  luke- 
warm, beat  four  eggs  with  a  quarter  of  a  pound  of  sugar,  and 
stir  it  into  the  pudding — add  half  a  pound  of  raisins,  and  turn 
the  whole  into  a  buttered  pudding  dish,  and  bake  it  three-quar- 
ters of  an  hour. 

279.  Ground  Bice  Pudding. 

Mix  a  pint  and  a  half  of  ground  rice,  smooth,  with  a 
quart  of  milk — stir  in  a  glass  of  wine,  a  quarter  of  a  pound 
of  melted  butter,  a  tea-spoonful  of  salt,  and  spice  to  the  taste. 
Beat  eight  eggs,  and  stir  them  in — turn  the  whole  into  a  but- 
tered pudding  dish,  and  when  it  has  baked  a  few  minutes,  add 
half  a  pound  of  raisins,  or  Zante  currants. 

280.  Bice  Snow  Balls, 

Pare  small,  tart  apples,  and  take  out  the  cores  with  a  small 
knife — fill  the  cavity  with  a  stick  of  cinnamon  or  mace.  Put 
each  one  in  a  small  floured  bag,  and  fill  the  bags  about  half 
full  of  unground  rice.  Tie  up  the  bags  so  as  to  leave  a  great 
deal  of  room  for  the  rice  to  swell.  Put  them  in  a  pot  of 
water,  with  a  table-spoonful  of  salt  to  a  couple  of  quarts  of 


PUDDINGS.  95 

water.  The  bags  of  rice  should  be  boiled  in  a  large  propor- 
tion of  water,  as  the  rice  absorbs  it  very  much.  Boil  them 
about  an  hour  and  twenty  minutes,  then  turn  them  out  of  the 
bags  carefully  into  a  dessert  dish,  and  garnish  them  with  mar- 
malade cut  in  slices.     Serve  them  up  with  butter  and  sugar. 

281.  Cream  Pudding. 

Beat  six  eggs  to  a  froth — ^then  mix  with  them  three  table- 
spoonsful  of  powdered  white  sugar,  the  grated  rind  of  a 
lemon.  Mix  a  pint  of  milk  with  a  pint  of  flour,  two  tea- 
spoonsful  of  salt — then  add  the  eggs  and  sugar.  Just  before 
it  is  baked,  stir  in  a  pint  of  thick  cream.  Bake  it  either  in 
buttered  cups  or  a  pudding  dish. 

282.  Custard  Pudding, 

Stir  a  quart  of  milk  very  gradually  into  half  a  pint  of  flour 
— mix  it  free  from  lumps,  and  put  to  it  seven  eggs,  beaten 
with  three  table-spoonsful  of  sugar,  a  tea-spoonful  of  salt,  and 
half  of  a  grated  nutmeg.     Bake  it  three-quarters  of  an  hour. 

283.  Rennet  Pudding. 

Put  cleaned  calf's  rennet  into  white  wine,  in  the  proportion 
of  a  piece  three  inches  square  to  a  pint  of  wine.  It  will  be 
fit  for  use  in  the  course  of  seven  or  eight  hours.  Whenever 
you  wish  to  make  a  pudding,  put  three  table-spoonsful  of  the 
wine  to  a  quart  of  sweet  milk,  and  four  table-spoonsful  of 
powdered  white  sugar — flavor  it  with  rosewater  or  essence 
of  lemon.  Stir  it  twenty  minutes,  then  dish  it  out,  and  grate 
nutmeg  over  it.  It  should  be  eaten  in  the  course  of  an  hour 
after  it  is  made,  as  it  soon  curdles. 

284.  Fruit  Pudding. 

Make  good  common  pie  crust — roll  it  out  half  an  inch  thick, 
and  strew  over  it  any  one  of  the  following  kinds  of  fruit : 
Cherries,  currants,  gooseberries,  strawberries,  raspberries, 
blackberries,  or  cranberries.  A  thick  layer  of  marmalade 
spread  on,  is  also  very  nice.  Sprinkle  over  the  fruit  a  little 
cinnamon  or  cloves,  and  sugar.  If  the  pudding  is  made  of 
gooseberries,  currants,  or  cranberries,  a  great  deal  of  sugar 
will  be  necessary.     Roll  the  crust  up  carefully,  join  the  ends 


06  PUDDINGS. 

SO  that  the  fruit  will  not  drop  out,  and  lay  the  pudding  in  a 
thick  white  towel,  that  has  been  previously  dipped  into  water, 
and  floured.  Baste  up  the  towel,  and  lay  it  carefully  in  a 
pot  of  boiling  water,  with  a  plate  at  the  bottom  of  it.  Boil 
it  an  hour,  and  serve  it  up  with  rich  liquid  sauce.  For  a 
baked  fruit  pudding,  make  a  batter  of  wheat  flour,  or  Indian 
meal,  with  milk  and  eggs.  Mix  the  ingredients  in  the  pro- 
portion of  a  pint  of  flour  and  six  eggs  to  a  quart  of  milk. 
Put  to  each  quart  of  milk  a  pint  of  fruit,  and  sugar  to  the 
taste. 

285.  A  Quaking  Pudding, 

Slice  up  three-quarters  of  a  pound  of  bakers'  bread.  Beat 
eight  eggs  to  a  froth,  stir  in  several  large  spoonsful  of  sugar, 
and  mix  it  with  a  quart  of  milk,  a  grated  nutmeg.  Turn  it 
on  to  the  sliced  bread — ^let  the  whole  remain  till  the  bread 
has  soaked  up  most  of  the  milk,  then  stir  in  a  couple  of  ta- 
ble-spoonsful of  flour,  a  tea-spoonful  of  salt,  and  turn  it  into 
a  pudding  bag,  and  boil  it  an  hour.  Serve  it  up  with  rich 
sauce. 

286.  Lemon  Pudding. 

Grate  the  rind  of  two  fresh  lemons,  being  careful  not  to 
grate  any  off"  the  white  part.  Squeeze  the  juice  out  of  the 
lemons,  and  strain  it,  to  separate  it  from  the  seeds.  Mix  it 
with  six  large  spoonsful  of  fine  white  sugar.  Take  a  quart 
of  milk,  and  mix  it  with  the  rind  of  the  lemons,  a  couple  of 
table-spoonsful  of  pounded  crackers,  and  a  table-spoonful  of 
melted  butter.  Beat  six  eggs  to  a  froth,  and  stir  them  into 
the  milk.  Stir  in  the  lemon-juice  and  sugar  last,  and  then 
turn  the  whole  into  a  pudding  dish  that  has  a  lining  and  rim 
of  puff*  paste.  Bake  it  from  twenty-five  to  thirty  minutes. 
It  should  not  be  eaten  till  it  is  cold. 

287.  Almond  Pudding. 

Turn  boiling  water  on  three-quarters  of  a  pound  of  sweet 
almonds.  Let  them  remain  in  it  till  the  skins  will  slip  off 
easily — rub  the  skins  off  with  a  dry  cloth.  When  they  are 
perfectly  dry,  pound  them  fine,  with  a  table -spoonful  of  rose- 
water.     Beat  six  eggs  to  a  froth,  then  mix  them  with  four 


PtTDDINGS.  07 

table-spoonsful  of  powdered  sugar — put  them  into  a  quart  of 
milk,  with  three  table-spoonsful  of  pounded  crackers,  a  quar- 
ter of  a  pound  of  melted  butter,  four  ounces  of  citron,  and 
the  pounded  almonds.  Line  a  pudding  dish  with  pastry,  put 
round  it  a  rim  of  puff  paste,  turn  in  the  pudding,  and  bake  it 
about  half  an  hour.     The  pudding  should  be  eaten  cold. 

288.  Tapioca  Pudding, 

To  a  quart  of  warm  milk  put  eight  table-spoonsful  of  ta- 
pioca. Let  it  soak  till  it  softens,  then  stir  it  up,  and  put  to  it 
a  couple  of  table-spoonsful  of  melted  butter,  four  beaten  eggs, 
and  cinnamon  or  mace  to  the  taste.  Mix  four  table-spoons- 
ful of  white  powdered  sugar  with  a  wine  glass  of  wine,  and 
stir  it  into  the  rest  of  the  ingredients.  Turn  the  whole  into 
a  pudding  dish  that  has  a  Uning  of  pastry,  and  bake  it  imme- 
diately. 

289.  Sago  Pudding. 

Rinse  half  a  pound  of  sago  in  hot  water,  tiU  it  is  thorough- 
ly cleansed — then  drain  off  the  water,  and  boil  the  sago  in  a 
quart  of  milk,  with  a  stick  of  cinnamon  or  mace.  Stir  it 
constantly,  or  it  will  burn.  When  soft,  take  it  from  the  fire, 
take  out  the  stick  of  cinnamon,  and  put  in  a  quarter  of  a 
pound  of  butter.  Mix  a  wine  glass  of  wine  with  four  large 
spoonsful  of  fine  white  sugar,  and  stir  it  into  the  sago — add, 
when  cold,  five  beaten  eggs,  and  bake  the  pudding  in  a  deep 
dish,  with  a  Uning  and  rim  of  pastry.  Strew  over  the  pud- 
ding a  quarter  of  a  pound  of  Zante  currants,  and  bake  it  di- 
rectly,  in  a  quick  oven.     It  is  the  best  when  cold. 

290.  Orange  Pudding, 

Stir  to  a  cream  six  ounces  of  white  powdered  sugar,  with 
four  of  butter — ^then  add  a  wine  glass  of  wine,  the  juice  and 
chopped  peel  of  a  couple  of  large  fresh  oranges.  Beat  eight 
eggs  to  a  froth,  the  whites  and  yelks  separately — mix  them 
with  a  quart  of  milk,  a  couple  of  ounces  citron,  cut  in  small 
strips,  and  a  couple  of  ounces  of  pounded  crackers.  Mix  all 
the  ingredients  well  together — line  a  pudding  dish  with  pas- 
try, put  a  rim  of  puff  paste  round  the  edge  of  the  dish,  and 

9 


# 


FRITTERS. 


then  turn  in  the  pudding,  and  bake  it  in  a  quick  oven  about 
half  an  hour. 

291.  Bird's  Nest,  or  Transparent  Pudding, 

Pare  and  halve  tart  mellow  apples,  scoop  out  the  cores. 
Put  a  little  flour  and  water  in  the  hollow  of  each  apple,  so  as 
to  form  a  thick  paste — then  stick  three  or  four  Zante  currants 
in  each  one.  Butter  and  line  a  pudding  dish  with  pastry, 
put  on  a  rim  of  puff  paste,  and  lay  in  the  apples,  with  the 
hollow  side  up.  Have  just  enough  apples  to  cover  the  bot- 
tom of  the  dish,  and  stick  citron,  cut  in  very  long  narrow 
strips,  round  the  apples.  Stir  to  a  cream  half  a  pound  each 
of  butter  and  fine  white  sugar — beat  the  yelks  and  whites 
separately,  of  eight  eggs,  to  a  froth,  and  mix  them  with  the 
butter  and  sugar.  Flavor  it  with  nutmeg,  and  set  it  on  a  few 
coals — stir  it  constantly  till  quite  hot — take  it  from  the  fire, 
stir  it  till  nearly  cold,  then  turn  it  over  the  apples,  and  bake 
it  directly. 

292.  English  Plum  Pudding, 

Soak  three-quarters  of  a  pound  of  crackers  in  two  quarts 
of  milk — they  should  be  broken  in  small  pieces.  When  they 
have  soaked  soft,  put  in  a  quarter  of  a  pound  of  melted  but- 
ter, the  same  weight  of  rolled  sugar,  half  a  pint  of  wheat  flour, 
a  wine  glass  of  wine,  and  a  grated  nutmeg.  Beat  ten  eggs 
to  a  froth,  and  stir  them  into  the  milk.  Add  half  a  pound  of 
seeded  raisins,  the  same  weight  of  Zante  currants,  and  a 
quarter  of  a  pound  of  citron,  cut  in  small  strips.  Bake  or 
boil  it  a  couple  of  hours. 

293.  Plain  Fritters. 

Stir  a  quart  of  milk  gradually  into  a  quart  of  flour — put  in 
a  tea-spoonful  of  salt,  and  seven  beaten  eggs.  Drop  them  by 
the  large  spoonful  into  hot  lard,  and  fry  them  till  a  very  light 
brown  color.  They  are  the  lightest  fried  in  a  great  deal  of 
fat,  but  less  greasy  if  fried  in  just  fat  enough  to  keep  them 
from  sticking  to  the  frying  pan.  Serve  them  up  with  liquid 
pudding  sauce. 

294.  Apple  Fritters. 

Take  four  or  five  tart,  mellow  apples,  jpare  and  cut  them 


SYRUPS.  99 

in  slices,  and  soak  them  in  sweetened  lemon-juice.  Make  a 
batter  of  a  quart  of  milk,  a  quart  of  flour,  eight  eggs — grate 
in  the  rind  of  two  lemons,  and  the  juice  and  apples.  Drop 
the  batter  by  the  spoonful  into  hot  lard,  taking  care  to  have 
a  slice  of  apple  in  each  fritter. 

295.  Cream  Fritters, 

Mix  a  pint  and  a  half  of  wheat  flour  with  a  pint  of  milk — 
beat  six  eggs  to  a  froth,  and  stir  them  into  the  flour — grate  in 
half  a  nutmeg,  then  add  a  pint  of  cream,  a  couple  of  tea- 
spoonsful  of  salt.  Stir  the  whole  just  long  enough  to  have 
the  cream  get  well  mixed  in,  then  fry  the  mixture  in  small 
cakes. 

296.  Oxford.  Dumplings. 

Take  eight  ounces  of  biscuit  that  is  pounded  fine,  and  soak 
it  in  just  sufiicient  milk  to  cover  it.  When  soft,  stir  in  three 
beaten  eggs,  a  table-spoonful  of  flour,  and  a  quarter  of  a  pound 
of  Zante  currants.  Grate  in  half  a  nutmeg,  and  do  up  the 
mixture  into  balls  of  the  size  of  an  egg — fry  them  till  a  light 
brown. 

297.  Apple  Dumplings. 

Pare  tart,  mellow  apples — take  out  the  cores  with  a  small 
knife,  and  fill  the  holes  with  sugar.  Make  good  pie  crust — 
roll  it  out  about  two-thirds  of  an  inch  thick,  cut  it  into  pieces 
just  large  enough  to  enclose  one  apple.  Lay  the  apples  on 
them,  and  close  the  crust  tight  over  them — tie  them  up  in 
small  pieces  of  thick  cloth,  that  has  been  well  floured — put 
the  dumplings  in  a  pot  of  boiling  water,  and  boil  them  an  hour 
without  any  intermission — if  allowed  to  stop  boiling,  they 
will  be  heavy.  Serve  them  up  with  pudding  sauce,  or  butter 
and  sugar. 

298.  Lemon  Syrup, 

Pare  thin  the  rind  of  fresh  lemons,  squeeze  out  the  juice, 
and  to  a  pint  of  it,  when  strained,  put  a  pound  and  three- 
quarters  of  sugar,  and  the  rind  of  the  lemons.  Dissolve  the 
sugar  by  a  gentle  heat,  skim  it  clear,  then  let  it  simmer  gently 
eight  or  ten  minutes — strain  it  through  a  flannel  bag.    When 


100  SYRUPS. 

coot,  bottle,  cork,  and  seal  it  tight,  and  keep  it  in  a  cool 
place. 

299.  Orange  Syrup, 

Squeeze  out  the  juice  of  fresh  oranges,  and  strain  it.  To 
a  pint  of  the  juice,  put  a  pound  and  a  half  of  sugar — set  it  on 
a  moderate  fire — when  the  sugar  has  dissolved,  put  in  the  peel 
of  the  oranges,  and  set  the  syrup  where  it  will  boil  slowly  for 
six  or  eight  minutes — then  strain  it,  till  clear,  through  a  flan- 
nel bag.  The  bag  should  not  be  squeezed  while  the  syrup  is 
passing  through  it,  or  it  will  not  be  clear.  Bottle,  cork,  and 
seal  it  tight.  This  syrup  is  very  nice  to  flavor  puddings  and 
pies. 

300.  Blackberry  Syrup. 

Procure  nice,  high  vine  blackberries,  that  are  perfectly 
ripe — ^the  low  vine  blackberries  will  not  answer  for  syrup,  as 
they  do  not  possess  the  medicinal  properties  of  the  high  vine 
blackberries.  Set  them  on  a  moderate  fire,  and  let  them 
simmer  till  they  break  to  pieces,  then  strain  them  through  a 
flannel  cloth — to  each  pint  of  juice  put  a  pound  of  white  su- 
gar, half  an  ounce  of  cinnamon,  powdered  fine,  a  quarter  of 
an  ounce  of  finely  powdered  mace,  and  a  couple  of  tea-spoons- 
ful of  powdered  cloves.  Boil  the  whole  together  fifteen  min- 
utes— strain  it,  and  when  cool,  add  to  each  pint  of  syrup  a 
wine  glass  of  French  brandy.  Bottle,  cork,  and  seal  it — 
keep  it  in  a  cool  place.  This,  mixed  with  cold  water,  in  the 
proportion  of  a  wine  glass  of  syrup  to  two-thirds  of  a  tumbler 
of  water,  is  an  excellent  remedy  for  the  dysentery,  and  sini- 
ilar  complaints.     It  is  also  a  very  pleasant  summer  beverage. 

301.  Elderberry  Syrup, 

Wash  and  strain  the  berries,  which  should  be  perfectly 
ripe.  To  a  pint  of  juice,  put  a  pint  of  molasses.  Boil  it 
twenty  minutes,  stirring  it  constantly,  then  take  it  from  the 
fire — when  cold,  add  to  each  quart  four  table-spoonsful  of 
French  brandy — bottle  and  cork  it  tight.  This  is  an  excel- 
lent remedy  for  a  tight  cough. 

302.  Molasses  Syrup,  for  preserving. 

Mix  eight  pounds  of  light  sugar-house  or  New-Orleans 


SWEETMEATS.  101 

molasses,  eight  pounds  of  water,  one  pound  of  powdered 
charcoal.  Boil  the  whole  together  twenty  minutes,  then  strain 
it  through  a  flannel  bag.  When  lukewarm,  put  in  the  beaten 
whites  of  a  couple  of  eggs,  and  put  it  on  the  fire.  As  soon 
as  it  boils,  take  it  from  the  fire,  and  skim  it  till  clear — then 
put  it  on  the  fire,  and  let  it  boil  till  it  becomes  a  thick  syrup 
— strain  it  for  use.  This  syrup  does  very  well  to  preserve 
fruit  in  for  common  use. 

303.  To  clarify  Syrup  for  Sweetmeats, 

Put  your  sugar  into  the  preserving  kettle,  turn  in  the  quan- 
tity of  cold  water  that  you  think  will  be  sufficient  to  cover  the 
fruit  that  is  to  be  preserved  in  it.  Beat  the  whites  of  eggs  to 
a  froth,  allowing  one  white  of  an  egg  to  three  pounds  of  su- 
gar— mix  the  whites  of  the  eggs  with  the  sugar  and  water, 
set  it  on  a  slow  fire,  and  let  the  sugar  dissolve,  then  stir  the 
whole  up  well  together,  and  set  it  where  it  will  boil.  As  soon 
as  it  boils  up  well,  take  it  from  the  fire,  let  it  remain  for  a 
minute,  then  take  off*  the  scum — set  it  back  on  the  fire,  and 
let  it  boil  a  minute,  then  take  it  off*,  and  skim  it  again.  This 
operation  repeat  till  the  syrup  is  clear — put  in  the  fruit  when 
the  syrup  is  cold.  The  fruit  should  not  be  crowded  while 
preserving,  and  if  there  is  not  syrup  enough  to  cover  the  fruit, 
take  it  out  of  the  syrup,  and  put  in  more  water,  and  boil  it 
with  the  syrup  before  putting  back  the  fruit. 

304.  Directions  for  making  Sweetmeats, 

A  pound  of  sugar  to  a  pound  of  fruit,  is  sufficient  to  pre- 
serve most  kinds  of  fruit.  Some  kinds  of  fruit  require  more, 
and  some  will  do  with  less,  than  an  equal  weight  of  sugar. 
White  sugar  makes  the  most  delicate  sweetmeats — ^nice  brown 
sugar  answers  very  well  for  most  kinds  of  fruit.  The  West 
India  sugar-house  syrup  is  better  than  sugar  to  preserve  fruit, 
on  account  of  its  never  fermenting.  When  brown  sugar  is 
used,  clarify  it,  as  in  direction  for  clarifying  syrup.  No.  303, 
then  put  in  the  fruit.  Nice  white  sugar  does  not  need  clari- 
fying. All  kinds  of  fire-proof  ware  will  do  to  preserve  in, 
excepting  iron  ware.  The  fruit  should  not  be  crowded  while 
preserving,  and  should  boil  gently.  The  fruit  should  be  turn- 
ed out  of  the  preserving  kettles  as  soon  as  done,  and  set  away 

9* 


102  SWEETMEATS. 

in  a  cool  place,  otherwise  they  will  not  be  nice.  Keep  the 
sweetmeats  in  stone  or  china  jars,  that  have  never  been  used 
for  other  purposes.  Glass  jars  are  the  best  for  delicate  sweet- 
meats,  such  as  strawberries  or  cherries.  Preserves  should 
be  covered  tight,  and  kept  in  a  cool  place.  A  paper  wet  in 
brandy,  and  laid  over  the  sweetmeats,  has  a  tendency  to  keep 
them  from  fermenting.  They  should  be  looked  to  frequently, 
to  see  that  they  do  not  ferment.  Whenever  they  do,  the 
syrup  should  be  turned  from  them,  scalded,  and  turned  back 
on  them  while  hot. 

305.  To  Preserve  Quinces, 

Quinces,  if  very  ripe,  are  best  preserved  in  the  following 
manner :  Pare  and  cut  them  in  slices,  an  inch  thick — take 
out  the  cores  carefully,  so  as  to  have  the  slices  in  the  form  of 
a  ring.  Allow  a  pound  of  nice  white  sugar  for  each  pound 
of  the  fruit — dissolve  it  in  cold  water,  having  a  quart  of  the 
latter  to  a  pound  of  sugar,  then  put  in  the  sliced  quinces,  and 
let  them  soak  in  it  ten  or  twelve  hours.  Put  them  in  a  pre- 
serving kettle,  and  put  it  on  a  moderate  fire — cover  them 
over,  and  let  the  quinces  boil  gently — there  should  be  more 
than  enough  syrup  to  cover  the  quinces.  When  a  broom 
splinter  will  go  through  them  easily,  take  them  from  the  fire, 
and  turn  them  out.  In  the  course  of  a  week,  turn  the  syrup 
from  them,  and  boil  it  down,  so  that  there  will  be  just  enough 
to  cover  the  fruit.  Quinces  preserved  in  this  manner  retain 
their  natural  flavor  better  than  when  preserved  in  any  other 
manner,  but  they  must  be  very  ripe  to  preserve  in  this  way, 
otherwise  they  will  not  be  tender.  When  not  very  ripe,  pare 
and  cut  them  either  in  rings  or  quarters,  take  out  the  cores, 
and  boil  the  quinces  in  fair  water,  till  they  begin  to  grow 
tender — take  them  up,  and  strain  the  water  in  which  they  are 
boiled — ^put  in  either  brown  or  white  sugar — add  a  little  cold 
water.  When  lukewarm,  put  in  the  whites  of  eggs,  and  cla- 
rify it — ^let  it  cool,  then  put  in  the  quinces,  and  boil  them 
slowly  for  half  an  hour.  Keep  them  covered  over  while 
boiling,  if  you  wish  to  have  them  of  a  light  color.  Turn 
them  out  into  pots  as  soon  as  preserved,  and  set  them  away 
in  a  cool  place.  Look  at  them  in  the  course  of  a  week,  to 
see  if  they  have  fermented — if  so,  turn  the  syrup  from  them, 


SWEETMEATS.  103 

boil  it,  and  turn  it  back  while  hot.  The  parings  and  cores 
of  the  quinces  can  be  used  for  marmalade,  with  a  few  whole 
ones.  Some  people  preserve  the  quinces  with  the  cores  in, 
but  the  syrup  will  not  look  clear.  The  following  is  a  cheap 
method  of  preserving  quinces,  and  answers  very  well  for 
common  use :  Pare,  halve,  and  take  out  the  cores  of  the 
quinces,  and  boil  the  parings  in  new  cider  till  soft.  Strain 
the  cider,  and  for  five  pounds  of  quinces  put  in  a  pound  of 
brown  sugar,  a  quart  of  molasses,  the  beaten  white  of  an  egg 
—clarify  it,  then  put  in  the  quinces.  There  should  be  rather 
more  than  enough  cider  to  cover  the  quinces,  as  it  wastes  a 
good  deal  while  the  quinces  are  boiling.  The  peel  of  an 
orange,  cut  in  small  pieces,  and  boiled  with  them,  gives  the 
quinces  a  fine  flavor. 

306.  Quince  Marmalade, 

Wash  and  quarter  the  quinces,  without  paring  them — put 
them  on  the  fire,  ^vith  just  water  enough  to  stew  them  in. 
When  soft,  rub  them  through  a  sieve,  and  put  to  each  pound 
of  the  strained  quinces  a  pound  of  brown  sugar.  Set  it  on  a 
few  coals,  and  let  it  stew  slowly,  stirring  it  constantly.  When 
it  has  stewed  an  hour,  take  a  little  of  it  out,  let  it  get  cold— 
if  it  then  cuts  smooth,  it  is  sufiiciently  stewed. 

307.  Pears. 

Make  a  syrup,  allowing  three-quarters  of  a  pound  of  sugar 
to  each  pound  of  the  pears.  If  brown  sugar  is  used  for  the 
syrup,  clarify  it,  then  put  in  the  pears,  and  boil  them  till  soft. 
A  few  slips  of  ginger,  or  powdered  ginger,  tied  up  in  bags, 
and  boiled  with  the  pears,  gives  them  a  fine  flavor.  Choke 
and  vergouleuse  are  the  best  pears  for  preserving. 

308.  Pear  Marmalade, 

Boil  the  pears  with  the  skins  on.  When  soft,  rub  them 
through  a  sieve, 'and  put  to  each  pound  of  pulp  three-quarters 
of  a  pound  of  brown  sugar.  Stew  it  over  a  slow  fire  till  it 
becomes  a  thick  jelly.     It  should  be  stirred  constantly. 

309.  Peaches. 
Take  juicy  peaches — pare  them,  allow  for  each  pound  of 


^ii  SWEETMEATS. 

them,  a  pound  of  nice  white  sugar.  Put  just  cold  water 
enough  to  the  sugar  to  saturate  it.  When  dissolved,  stir  it 
up  well,  and  put  in  the  peaches,  without  crowding  them,  and 
boil  them  slowly  about  twenty  minutes.  A  few  peach  meats, 
blanched  and  preserved  with  the  peaches,  are  nice,  and  are 
quite  ornamental  to  the  peaches.  These,  as  well  as  all  other 
kinds  of  sweetmeats,  should  be  turned  out  of  the  preserving 
kettle  as  soon  as  taken  from  the  fire,  and  set  away  in  a  cool 
place.  If  allowed  to  remain  near  the  fire,  the  syrup  will  not 
look  clear.  Cover  them  up  tight — let  them  remain  three  or 
four  days,  then  turn  the  syrup  from  them,  scald  it,  and  turn 
it  back,  while  hot,  on  to  the  peaches. 

310.  Peach  Jam. 

Inferior  peaches,  and  those  that  are  not  fully  ripe,  are  best 
preserved  in  the  following  manner :  Pare  and  halve  them,  and 
take  out  the  stones — ^lay  the  peaches  in  a  deep  dish,  and  to 
each  layer  of  peaches  put  a  layer  of  brown  sugar.  Three- 
quarters  of  a  pound  of  sugar  to  a  pound  of  the  peaches,  is 
sufficient.  Let  the  peaches  remain  until  the  next  day — ^then 
put  them  on  a  moderate  fire,  without  any  water,  and  let  them 
stew  slowly  about  twenty  minutes.  Peaches  preserved  in 
this  way,  are  very  nice  for  puffs. 

311.  To  Preserve  Peaches  in  Brandy, 

Procure  peaches  that  are  mellow,  but  not  dead  ripe— draw 
a  pin  round  the  seam  of  the  peaches,  so  as  to  pierce  the  skin 
—cover  them  with  French  brandy,  and  let  them  remain  a 
week — then  make  a  syrup,  allowing  three-quarters  of  a  pound 
of  brown  sugar  to  a  pound  of  the  peaches.  Clarify  the  syrup, 
then  boil  the  peaches  in  it.  When  tender,  take  them  out  of 
the  syrup,  let  it  remain  till  cool,  then  mix  it  with  the  brandy, 
and  turn  the  whole  on  to  the  peaches. 

312.  To  Preserve  Raspberries. 

Strain  equal  quantities  of  ripe  currants  and  raspberries,  to 
make  a  syrup  to  preserve  the  raspberries  in.  Dissolve  white 
sugar  in  the  syrup,  by  a  gentle  heat,  using  a  pound  of  sugar 
to  each  pound  of  syrup  and  raspberries.  When  the  sugar 
has  dissolved,  set  the  syrup  where  it  will  boil  about  ten  min- 


SWEETMEATS.  105 

utes,  then  put  in  the  raspberries,  and  let  them  boil  five  min- 
utes. In  the  course  of  four  or  five  days,  turn  the  syrup  from 
the  raspberries — boil  it  away,  so  that  there  will  be  just  enough 
of  it  to  cover  the  berries — turn  it  on  them  while  hot.  Keep 
them  in  wide-mouthed  bottles,  corked  and  sealed  up  tight. 
Preserved  raspberries  are  very  nice  to  flavor  ice  creams  and 
blanc  mange. 

313.  Cherries. 

Procure  cherries  that  are  not  quite  dead  ripe — allow  for 
each  pound  of  cherries  a  pound  of  white  sugar.  Make  a  rich 
syrup  of  the  sugar — when  it  boils,  put  in  the  cherries,  with 
the  stems  on — let  them  boil  till  transparent.  Keep  them  in 
glass  jars,  or  wide-mouthed  bottles— cork  and  seal  them  tight. 
If  you  wish  to  preserve  them  without  the  stones,  take  those 
that  are  very  ripe,  take  out  the  stones  carefully,  save  the  juice. 
Make  a  syrup  of  the  juice,  white  sugar,  and  very  little  water, 
then  put  in  the  cherries,  and  boil  them  to  a  thick  consistency. 

314.  Currants, 

Take  the  currants  when  ripe  and  in  their  prime — ^let  them 
remain  on  the  stalks,  picking  off  the  bad  ones.  Make  a  syrup 
of  sugar,  and  very  little  water,  allowing  a  pound  of  sugar  to 
each  pound  of  currants.  Clarify  it,  then  put  in  the  currants, 
and  let  them  boil  a  few  minutes.  In  the  course  of  a  few  days 
turn  the  syrup  from  them,  scald  it,  and  turn  it  back,  while  hot, 
on  to  the  currants.  Preserved  currants,  mixed  with  water,  is 
an  excellent  drink  in  fevers.  Dried  currants  are  also  good 
for  the  same  purpose,  if  made  into  a  tea. 

315.  To  Preserve  Prunes. 

Pour  boiling  water  on  the  prunes,  and  set  them  where  they 
will  keep  hot,  with  a  lemon,  cut  in  small  pieces.  When 
swelled  out  to  nearly  the  original  size,  put  to  each  pound  of 
the  prunes  half  a  pound  of  brown  sugar,  a  stick  of  cinna- 
mon, or  a  tea-spoonful  of  powdered  cloves,  and  if  there  is 
not  sufficient  water  remaining  to  cover  the  prunes,  add  more, 
and  stew  them  in  the  syrup  a  quarter  of  an  hour.  Add, 
when  taken  from  the  fire,  a  wine  glass  of  wine  to  every  three 
pounds  of  the  prunes. 


106  SWEETMEATS. 

316.   Cranberries, 

For  each  peck  of  cranberries  allow  two  pounds  and  a  half 
of  brown  sugar,  and  half  a  pint  of  molasses.  Make  a  syrup 
of  the  molasses,  sugar,  and  a  little  water.  When  it  boils,  put 
in  the  cranberries,  and  let  them  boil  till  transparent.  To 
make  cranberry  marmalade,  boil  the  cranberries  in  just  water 
enough  to  prevent  their  burning.  Strain  them  when  soft, 
and  add  to  each  pound  a  pound  and  a  half  of  brown  sugar. 
Stew  it  over  a  slow  fire,  stirring  it  constantly,  till  it  becomes 
very  thick  jelly. 

317.  Crab  Apples* 

Make  a  syrup,  allowing  the  same  weight  of  sugar  as  ap- 
ples. Let  it  get  cool,  then  put  in  the  apples,  a  few  at  once, 
so  that  they  will  not  crowd,  and  break  to  pieces.  Boil  them 
till  they  begin  to  break,  then  take  them  out  of  the  preserving 
kettle  carefully.  Boil  the  syrup  in  the  course  of  three  or 
four  days,  and  turn  it  while  hot  on  to  the  apples.  This  con- 
tinue to  do  at  intervals  of  two  or  three  days,  till  the  apples 
appear  to  be  thoroughly  preserved.  If  you  wish  to  make  a 
marmalade  of  the  apples,  boil  them  in  just  water  enough  to 
keep  them  from  burning — strain  them  when  soft,  and  put  to 
them  an  equal  weight  of  brown  sugar — stew  them  over  a  slow 
fire,  stirring  them  constantly.  When  of  a  thick  consistency, 
take  a  little  of  it  out,  and  set  it  where  it  will  get  cold.  If  it 
then  cuts  smooth  and  clear,  take  the  whole  from  the  fire,  and 
turn  it  into  deep  dishes. 

318.  Barberries, 

Take  them  when  fully  ripe,  let  them  remain  on  the  stems. 
Make  a  rich  syrup,  allowing  the  same  weight  of  sugar  as 
barberries.  When  clarified,  set  it  where  it  will  get  luke- 
warm, then  put  in  the  barberries.  Boil  them  till  the  syrup 
appears  to  have  entered  them.  Barberries  preserved  with 
molasses,  and  a  little  orange  peel  and  sugar,  are  very  good 
for  common  use.  Allow  for  each  pound  of  barberries  a  quar- 
ter of  a  pound  of  sugar,  half  a  pint  of  molasses,  and  the  rind 
of  half  an  orange.  Make  them  into  a  syrup  with  a  little 
water — boil  it  a  quarter  of  an  hour  before  putting  in  the  bar- 


SWEETBIEATS.  107 

berries.     Preserved  barberries,  mixed  with  cold  water,  make 
a  very  refreshing  drink  in  fevers. 

319.  Tomatoes, 

Take  them  when  quite  small  and  green — ^put  them  in  cold 
clarified  syrup,  with  an  orange,  cut  in  slices,  to  every  two 
pounds  of  the  tomatoes.  Simmer  them  gently,  on  a  slow 
lire,  two  or  three  hours.  There  should  be  equal  weights  of 
sugar  and  tomatoes,  and  more  than  sufficient  water  to  cover 
the  tomatoes,  used  for  the  syrup.  Another  method  of  pre- 
serving them,  which  is  very  nice,  is  to  allow  a  couple  of  fresh 
lemons  to  three  pounds  of  the  tomatoes — ^pare  thin  the  rind 
of  the  lemons,  so  as  to  get  none  of  the  white  parf,  squeeze 
out  the  juice,  mix  them  with  cold  water  sufficient  to  cover  the 
tomatoes,  and  put  in  a  few  peach  leaves,  and  powdered  gin- 
ger, tied  up  in  bags.  Boil  the  whole  together  gently,  for 
three-quarters  of  an  hour — then  take  up  the  tomatoes,  strain 
the  liquor,  and  put  to  it  a  pound  and  a  half  of  white  sugar, 
for  each  pound  of  tomatoes.  Put  in  the  tomatoes,  and  boil 
them  gently,  till  the  syrup  appears  to  have  entered  them. 
In  the  course  of  a  week  turn  the  syrup  from  them,  heat  it 
scalding  hot,  and  turn  it  on  to  the  tomatoes.  Tomatoes  pre- 
served in  this  manner  appear  like  West  Indian  sweetmeats. 

320.  To  Preserve  Apples. 

Apples  for  preserving  should  be  tart  and  mellow — pare 
them,  and  take  out  the  cores  with  a  small  knife.  Allow  for 
each  pound  three-quarters  of  a  pound  of  sugar,  a  tea-spoon- 
ful of  powdered  ginger,  tied  in  a  bag,  and  sufficient  water  to 
cover  the  apples.  Make  the  syrup,  then  take  it  from  the  fire, 
and  put  in  the  apples,  when  it  is  just  lukewarm.  Boil  them 
till  transparent,  take  them  up — when  partly  cooled,  put  in  a 
little  essence  of  lemon.  Turn  the  syrup  from  them  in  the 
course  of  a  week,  boil  it,  and  turn  it  back  on  the  apples 
while  hot. 

321.  Cymbelines,  or  Mock  Citron, 

Cut  into  small  pieces,  and  scrape  the  rind  of  C3rmbelines — 
put  them  into  strong  salt  and  water — ^let  them  remain  in  it 
three  days,  then  in  fair  water  a  day,  changing  the  water  sev- 


i 


108  SWEETMEATS, 

eral  times — soak  them  in  alum  water  an  hour — ^tie  up  oyster 
shells  in  a  cloth,  and  boil  them  with  the  cymbelines.  When 
the  cymbelines  are  tender,  take  them  up,  and  put  them  back 
into  the  alum  water.  Make  the  syrup  for  them,  allowing  a 
pound  and  a  half  of  sugar  to  one  of  the  cymbelines.  When 
clarified,  let  it  get  cold — then  rinse  the  cymbelines,  and  boil 
them  three-quarters  of  an  hour.  When  partly  cooled,  put  in 
a  little  essence  of  lemon  to  flavor  them.  These  are  good 
eaten  like  any  other  sweetmeats,  or  used  instead  of  citron  for 
cake. 

322.    Watermelon  Rinds. 

Take  the  rind  of  a  nice  ripe  watermelon — cut  it  into  small 
strips,  and  boil  them,  till  they  begin  to  grow  tender,  in  water, 
with  saleratus  and  peach  leaves  in  it,  in  the  proportion  of  a 
tea-spoonful  of  saleratus  and  a  dozen  peach  leaves  to  a  couple 
of  quarts  of  water.  Take  the  rinds  out  of  the  water,  and 
soak  them  in  alum  water  an  hour.  Make  a  syrup,  allowing 
the  same  weight  of  sugar  as  rinds.  When  clarified  and 
cooled,  rinse  the  rinds,  and  put  them  in  the  syrup,  together 
with  powdered  ginger,  tied  up  in  a  small  bag.  Boil  them  till 
they  are  quite  soft — when  partly  cooled,  add  a  little  essence 
of  lemon.  Turn  the  syrup  from  them  in  the  course  of  two 
or  three  days,  take  out  the  bags  of  ginger,  and  boil  the  syrup 
till  there  is  just  sufficient  of  it  to  cover  the  rinds,  and  turn  it 
on  them  while  hot. 

323.  Muskmelons. 

Procure  muskmelons  that  are  perfectly  green,  and  of  a  quick 
growth,  and  as  late  in  the  season  as  possible.  If  preserved 
while  the  weather  is  very  hot,  they  are  apt  to  ferment. 
Scrape  off*  the  skin  of  the  rind,  being  careful  not  to  scrape 
any  of  the  green  part.  Cut  them  through  the  middle,  and  take 
out  the  seeds — then  cut  them  in  rings,  an  inch  in  thickness. 
Soak  them  in  salt  and  water  a  day,  then  in  fair  water  three 
or  four  hours,  changing  the  water  several  times.  Soak  them 
in  alum  water  an  hour — rinse  and  put  them  in  fair  water, 
with  a  handful  of  peach  leaves  to  four  or  five  pounds  of  the 
melon,  and  a  table-spoonful  of  ginger,  tied  up  in  small  pieces 
of  cloth.     The  peach  leaves  turn  the  melon  a  fine  green 


SWEETMEATS.  109 

color.  Boil  the  melons  till  they  begin  to  grow  tender,  then 
put  them  in  alum  water,  together  with  the  ginger.  Make  a 
syrup  of  white  sugar,  and  put  in  the  melons  and  ginger, 
(which  should  be  previously  rinsed.)  Boil  them  in  the  syrup 
as  long  as  you  can,  without  their  breaking  to  pieces.  In  the 
course  of  a  week  turn  the  syrup  from  them,  scald  it,  and 
turn  it  on  to  the  melons.  Add  sufficient  essence  of  lemon  to 
flavor  it,  just  before  turning  it  on  to  the  melons.  Keep  them 
covered  tight,  in  a  cool  place,  with  a  paper  wet  in  brandy  on 
them.  ~  % 

324.  Pine  Apples. 

Take  those  that  are  ripe,  and  perfectly  fresh — pare  off  the 
rind,  and  cut  the  apples  in  slices  an  inch  thick.  Powder  the 
same  weight  of  white  sugar  as  you  have  pine  apples — lay 
the  pine  apples  in  a  deep  dish,  and  sprinkle  part  of  the  pow- 
dered sugar  between  each  layer  of  apples.  Reserve  about 
half  of  the  sugar.  Let  the  apples  remain  till  the  succeeding 
day — then  turn  the  syrup  from  them,  and  mix  it  with  the  re- 
served sugar,  and  half  a  pint  of  water,  for  three  or  four  pounds 
of  pine  apple.  Boil  the  syrup,  take  it  from  the  fire,  and  when 
cool,  put  in  the  apples,  simmer  them  gently  till  tender,  let 
them  remain  in  a  deep  dish  for  several  days — they  should  be 
covered  up  tight,  and  kept  in  a  cool  place.  Whenever  there 
is  any  appearance  of  fermentation,  turn  the  syrup  from  them, 
scald  it,  and  turn  it  back  hot  on  to  the  pine  apples.  Keep 
them  in  glass  or  china  jars,  covered  tight,  and  in  a  cool  place. 

325.  Pumpkin  Chips. 

Take  what  quantity  you  choose  of  a  good  sweet  pumpkin, 
(the  butter  pumpkin  makes  the  nicest  sweetmeats.)  Halve 
the  pumpkin,  take  out  the  seeds,  and  cut  it  into  chips  of  the 
size  of  a  dollar.  For  each  pound  of  the  pumpkin  to  be  pre- 
served, allow  a  pound  of  fine  white  sugar,  and  a  gill  of  lemon- 
juice.  Put  the  chips  in  a  deep  dish,  and  sprinkle  on  each 
layer  a  layer  of  the  sugar.  Turn  the  lemon-juice  over  the 
whole.  Let  it  remain  a  day — then  boil  the  whole  together, 
with  half  a  pint  of  water  to  three  pounds  of  the  pumpkin,  a 
table -spoonful  of  powdered  ginger,  tied  up  in  bags,  and  the 
peel  of  the  lemons,  cut  into  small  pieces.     When  the  pump- 

10 


110  JELLIES. 

kin  becomes  tender,  turn  the  whole  into  a  preserve  pot.  In 
the  course  of  a  week,  turn  the  syrup  from  the  pumpkin,  boil 
it  to  a  rich  syrup,  and  turn  it  back  hot.  *  -m 

326.  Gages- 

Allow  equal  weights  of  sugar  and  gages.  Make  a  syrup 
of  white  sugar,  and  just  water  enough  to  cover  the  plums. 
Boil  the  plums  slowly  in  the  syrup  ten  minutes — turn  them 
into  a  dish,  and  let  them  remain  four  or  five  days,  then  boil 
them  again,  till  the  syrup  appears  to  have  entered  the  plums. 
Put  them  in  a  china  jar,  and  in  the  course  of  a  week  turn  the 
syrup  from  them,  scald  it,  and  turn  it  over  them  hot. 

327.   Strawberries. 

Procure  Chili  or  field  strawberries,  and  hull  them.  Take 
equal  quantities  of  berries,  and  powdered  white  sugar — put  a 
layer  of  each  in  a  preserving  pan,  having  a  layer  of  straw- 
berries at  the  bottom.  Let  them  remain  an  hour,  then  put  in 
a  gill  of  cold  water,  to  prevent  their  burning  to  the  bottom 
of  the  pan.  Set  them  on  a  very  moderate  fire — when  the 
juice  runs  freely,  increase  the  fire,  until  they  boil  briskly. 
Let  them  boil  half  an  hour,  then  turn  them  into  a  dish — when 
lukewarm,  put  them  in  wide-mouthed  bottles,  or  small  glass 
jars,  cork  and  seal  them  tight,  and  keep  them  in  dry  sand. 

328.  Raspberry  and  Blackberry  Jam. 

For  each  pound  of  berries,  allow  a  pound  of  sugar.  Put 
a  layer  of  each  alternately  in  a  preserving  dish.  Let  them 
remain  half  an  hour — then  boil  them  slowly,  stirring  them 
frequently,  to  keep  them  from  burning.  When  they  have 
boiled  half  an  hour,  take  a  little  up  in  a  cup,  and  set  it  in  a  dish 
of  cold  water — if  it  appears  of  the  consistency  of  thick  jelly, 
take  the  whole  from  the  fire — if  not,  boil  it  till  it  becomes  so. 

329.  Strawberry,  Raspberry,  and  Blackberry  Jelly. 

Jellies  of  these  fruits  are  all  made  in  the  following  manner : 
Take  the  berries  when  ripe,  and  in  their  prime,  mash  them, 
and  let  them  drain  through  a  flannel  bag,  without  squeezing 
it.  To  each  pint  of  juice,  put  a  pound  of  white  sugar,  and 
the  beaten  white  of  an  egg  to  three  pounds  of  the  sugar.    Set 


JELLIES.  Ill 

it  on  the  fire — when  it  boils  up  well,  take  it  from  the  fire,  and 
skim  it  clear.  Set  it  back  on  the  fire — if  any  more  scum 
rises,  take  it  from  the  fire,  and  skim  it  off*.  Boil  it  till  it  be- 
comes a  jelly,  which  is  ascertained  by  taking  a  little  of  it  up 
into  a  tumbler  of  cold  water.  If  it  falls  to  the  bottom  in  a 
solid  mass,  it  is  sufficiently  boiled.  - 

i  330.  Cranberry,  Grape,  and  Currant  Jelly, 

They  are  all  made  in  the  same  manner.  Take  the  fruit 
in  its  prime,  wash  and  drain  it  till  nearly  dry,  then  put  it  in 
an  earthen  jar,  or  pot,  and  set  the  pot  in  a  kettle  of  hot  wa- 
ter. Set  the  kettle  where  the  water  will  boil,  taking  care 
that  none  of  it  gets  into  the  jar.  When  the  fruit  breaks, 
turn  it  into  a  flannel  bag,  and  let  it  drain  slowly  through,  into 
a  deep  dish,  without  squeezing.  When  the  juice  has  all  pass- 
ed through  the  bag,  put  to  each  pint  of  it  a  pound  and  a  half 
of  white  sugar.  Put  to  each  quart  of  the  syrup  the  beaten 
white  of  an  egg.  Set  the  syrup  where  it  will  boil  gently — 
as  fast  as  any  scum  rises,  take  the  syrup  from  the  fire,  and 
skim  it  clear.  When  the  jelly  has  boiled  fifteen  or  twenty 
minutes,  try  a  little  of  it  in  a  tumbler  of  cold  water — if  it 
sinks  to  the  bottom  of  the  tumbler  in  a  solid  lump,  it  is  suffi- 
ciently boiled.  Jellies  are  improved  by  being  put  in  the  sun 
for  several  days — care  must  be  taken  that  the  dew  does  not 
fall  on  them. 

331.  Quince  Jelly, 

Halve  the  quinces,  and  take  out  the  cores.  Boil  the  quinces 
till  very  soft,  in  clear  water,  mash  them,  and  let  them  drain 
through  a  flannel  bag,  without  squeezing  them.  Put  to  the 
quince  liquor,  when  drained  through  the  bag,  white  sugar,  in 
the  proportion  of  a  pound  to  a  pint  of  the  liquor.  Add  the 
whites  of  eggs,  and  clarify  it.  When  clear,  boil  it  on  a  mod- 
erate fire,  till  it  becomes  a  thick  jelly.  Fill  glasses  with  the 
jelly,  and  cover  them  tight.  The  quince  pulp  that  remains 
in  the  jelly-bag  can  be  made  into  marmalade. 

332.  Apple  Jelly, 

Halve  tart  apples,  and  take  out  the  cores.  Boil  them  till 
very  soft,  in  a  large  proportion  of  water — then  let  it 


112  JEtLIES. 

through  a  jelly-bag,  without  squeezing  them.  Weigh  the 
liquor,  and  to  each  pint  of  it  put  a  pound  of  white  sugar — 
then  boil  it  slowly  till  it  becomes  a  thick  jelly,  which  is  as- 
certained in  the  same  manner  as  currant  jelly.  If  you  wish 
to  have  it  of  a  red  tinge,  put  in,  when  taken  from  the  fire,  a 
little  cranberry  or  beet-juice.  If  you  wish  to  have  it  a  straw 
color,  put  in  a  little  tincture  of  saffron.  If  green,  use  the 
expressed  juice  of  spinach  leaves.  Let  it  pass  through  the 
jelly-bag  again — when  cool,  turn  it  into  glasses. 

333.  Lejnon  Jelly, 

Put  on  a  slow  fire  an  ounce  of  white  isinglass,  pulled  into 
small  pieces,  and  rinsed,  a  pint  of  water,  with  the  rind  of  six 
lemons.  Stir  it  constantly  till  dissolved,  then  add  a  pint  of 
lemon-juice,  and  sweeten  it  to  the  taste  with  nice  white  su- 
gar. Boil  the  whole  four  or  five  minutes,  then  color  it  with 
tincture  of  saffron,  and  let  it  pass  through  a  flannel  bag,  with- 
out squeezing  it.  Fill  your  jelly  glasses  with  it  when  partly 
cooled. 

334.  Calf  s  Feet  Jelly. 

Take  foar  feet,  (that  have  been  perfectly  cleaned,)  and  boil 
them,  in  four  quarts  of  water,  till  very  soft,  and  the  water  is 
reduced  to  one  quart.  Take  it  from  the  fire,  and  let  it  re- 
main till  perfectly  cold,  then  take  off  all  the  fat,  and  scrape 
off  the  dregs  that  adhere  to  the  jelly.  Put  the  jelly  in  a 
preserving  kettle,  set  it  on  a  slow  fire — ^when  it  melts,  take 
it  from  the  fire,  and  mix  with  it  half  a  pint  of  white  wine,  the 
juice  and  grated  rind  of  a  couple  of  fresh  lemons,  and  a  stick 
of  cinnamon  or  mace.  Wash  and  wipe  dry  six  eggs — ^take 
the  whites  of  them,  and  beat  them  to  a  froth — stir  them  into 
the  jelly  when  it  is  cool — bruise  the  shells,  and  mix  them  with 
the  jelly,  then  set  it  on  a  few  coals.  Sweeten  it,  when  hot,  to 
the  taste — white  sugar  is  the  best,  but  brown  answers  very 
well.  Let  the  whole  boil  slowly  fifteen  minutes,  without  stir- 
ring it — suspend  a  flannel  bag  on  a  nail,  and  let  the  jelly 
drain  through  it,  into  a  deep  dish  or  pitcher.  If  it  is  not  clear 
the  first  time,  let  it  pass  through  the  bag  till  it  becomes  so. 
The  bag  should  not  be  squeezed,  otherwise  the  jelly  will  not 
look  clear.     When  transparent,  turn  it  into  glasses,  and  set 


>  CORDIALS.  117 

pounds  of  sugar — stir  the  whole  well  together,  and  let  it  stand 
twenty-four  hours,  without  stirring — then  skim  and  set  it  in  a 
cool  place,  where  it  will  ferment  slowly.  Let  it  remain  three 
or  four  days — if,  at  the  end  of  that  time,  it  has  ceased  fer- 
menting, add  one  quart  of  French  brandy  to  every  fifteen 
gallons  of  the  liquor,  and  close  up  the  barrel  tight.  When  it 
becomes  clear,  it  is  fit  to  bottle.  This  will  be  good  in  the 
course  of  six  months,  but  it  is  much  improved  by  being  kept 
several  years. 

346.  Grape  Wine, 

Bruise  the  grapes,  which  should  be  perfectly  ripe.  To  each 
gallon  of  grapes  put  a  gallon  of  water,  and  let  the  whole  re- 
main a  week,  without  being  stirred.  At  the  end  of  that  time, 
draw  off  the  liquor  carefully,  and  put  to  each  gallon  threo 
pounds  of  lump  sugar.  Let  it  ferment  in  a  temperate  situa- 
tion— when  fermented,  stop  it  up  tight.  In  the  course  of  six 
months  it  will  be  fit  to  bottle. 

347.  To  mull  Wine. 

To  a  pint  of  water  put  a  tea-spoonful  of  powdered  cloves 
and  cinnamon.  Set  it  where  it  will  boil — then  separate  the 
whites  and  yelks  of  three  eggs,  and  beat  the  yelks  with  a 
large  spoonful  of  powdered  white  sugar.  As  soon  as  the 
water  boils,  turn  it  on  to  the  yelks  and  sugar — add  a  pint  of 
wine,  and  turn  the  beaten  whites  of  the  eggs  over  the  whole. 

348.  Quince  Cordial. 

Take  ripe  nice  quinces,  wipe  off  the  fur,  and  grate  them. 
Express  the  juices  of  the  quince  pulp  through  a  strong  cloth, 
and  to  each  quart  of  it  put  two-thirds  of  a  quart  of  French 
brandy,  a  pound  and  a  half  of  white  sugar,  a  hundred  bitter 
almonds,  or  peach  meats,  a  dozen  cloves.  Put  it  in  a  stone  pot, 
cover  it  tight,  and  keep  it  a  week  in  a  warm  place,  then  skim 
and  bottle  it,  and  let  it  remain  a  year  before  using  it. 

349.  Peach  Cordial. 

Take  ripe  juicy  peaches — wash  and  wipe  them,  to  get  off 
the  down — gash  them  to  the  stone.  Put  to  each  peck  of 
peaches  a  gallon  of  French  brandy,  and  cover  them  up  tight. 


118  SHRUBS. 

Let  the  whole  remain  a  couple  of  months,  then  drain  the 
brandy  free  from  the  peaches — add  sufficient  cold  water  to 
render  it  of  the  strength  of  good  white  wine,  and  to  every 
three  gallons  of  it  put  four  pounds  of  sugar.  Stir  it  up  well 
— let  it  remain  a  couple  of  days,  stirring  it  up  well  each  day, 
then  turn  it  into  a  wine  cask,  and  close  it  tight. 

350.  Smallage  Cordial, 

Take  young  sprouts  of  smallage — wash  and  drain  them 
till  perfectly  dry.  Cut  them  in  small  pieces,  put  them  in  a 
bottle,  with  seeded  raisins,  having  an  alternate  layer  of  each. 
When  the  bottle  is  two-thirds  full  of  the  smallage,  turn  in 
French  brandy,  till  the  bottle  is  full.  Let  it  remain  three  or 
four  days,  to  have  the  smallage  absorb  the  brandy — then  put 
in  as  much  more  brandy  as  the  bottle  will  hold.  It  will  be  fit 
for  use  in  the  course  of  eight  or  ten  days.  This  is  an  excel- 
lent family  medicine. 

351.  Currant  Shrub, 

To  a  pint  of  strained  currant  juice,  put  a  pound  of  sugar. 
Boil  the  sugar  and  juice  gently  together,  eight  or  ten  minutes, 
then  set  it  where  it  will  cool.  Add,  when  lukewarm,  a  wine 
glass  of  French  brandy  to  every  pint  of  syrup — bottle  and 
cork  it  tight — keep  it  in  a  cool  place. 

352.  Raspberry  Shrub, 

To  three  quarts  of  fresh,  ripe  raspberries,  put  one  of  good 
vinegar.  Let  it  remain  a  day — ^then  strain  it,  and  put  to  each 
pint  a  pound  of  white  sugar.  Boil  the  whole  together  for  half 
an  hour,  skim  it  clear.  When  cool,  add  a  wine  glass  of 
French  brandy  to  each  pint  of  the  shrub.  A  couple  of  ta- 
ble-spoonsful of  this,  mixed  with  a  tumbler  two-thirds  full  of 
water,  is  a  wholesome  and  refreshing  drink  in  fevers. 

353.  Lemon  Shrub, 

Procure  nice  fresh  lemons — ^pare  the  rind  off  thin,  then 
squeeze  out  the  juice  of  the  lemons,  and  strain  it.  To  a  pint 
of  the  juice  put  a  pound  of  white  sugar,  broken  into  small 
pieces.  Measure  out  for  each  pint  of  the  syrup  three  table- 
spoonsful  of  French,  brandy,  and  soak  the  rind  of  the  lemons 


ESSENCES.  119 

in  it.  Let  the  whole  remain  a  day,  stirring  up  the  lemon- 
juice  and  sugar  frequently.  The  next  day  turn  off  the  syrup, 
and  mix  it  with  the  brandy  and  lemon  rinds — put  the  whole 
in  clean  bottles,  cork  and  seal  them  tight,  and  keep  them  in 
dry  sand,  in  a  cool  place. 

354.  Sherbet, 

Boil  in  three  pints  of  water  six  or  eight  green  stalks  of 
rhubarb,  a  quarter  of  a  pound  of  figs  or  raisins.  When  the 
whole  has  boiled  between  twenty-five  and  thirty  minutes, 
strain  it,  and  mix  it  with  a  tea-spoonful  of  rosewater,  and 
lemon  or  orange  syrup  to  the  taste.  Let  it  get  cold  before 
drinking  it. 

355.  Noyeau.' 

To  three  pints  of  French  brandy,  put  four  ounces  of  bitter 
almonds,  or  peach  meats,  and  a  couple  of  ounces  of  sweet 
almonds — they  should  be  bruised  before  they  are  mixed  with 
the  brandy.  Add  half  an  ounce  each  of  powdered  cinnamon 
and  mace,  a  quarter  of  an  ounce  of  cloves.  Let  the  whole 
remain  a  fortnight,  shaking  it  up  well  each  day,  then  drain 
off  the  brandy  into  anolhe^ottle,  and  put  to  the  almonds  a 
quart  of  water.  Let  it  stand  three  days,  then  turn  back  the 
brandy,  and  put  in  a  pound  and  a  half  of  white  sugar.  Let 
the  whole  remain  a  week,  stirring  it  up  frequently,  then  strain 
the  liquor  off,  free  from  the  dregs,  into  bottles  for  use. 

356.  Mead. 

Put  to  a  pound  of  honey  three  pints  of  warm  water — stir 
it  up  well,  and  let  it  remain  till  the  honey  is  held  in  complete 
solution — then  turn  it  into  a  cask,  leaving  the  bung  out.  Let 
it  ferment  in  a  temperate  situation — bottle  it  as  soon  as  fer- 
mented, cork  it  up  very  tight. 

357.  Essence  of  Lemon. 

Turn  gradually  on  to  a  drachm  of  the  best  oil  of  lemons 
a  couple  of  ounces  of  strong  rectified  spirit.  The  best  meth. 
od  of  obtaining  the  essence  of  the  lemon  peel,  is  to  rub  all 
the  yellow  part  of  the  peel  off,  with  lumps  of  white  sugar,  and 
scrape  off  the  surface  of  the  sugar  into  ^  preserving  pot,  as 


120  ESSENCES. 

fast  as  it  becomes  saturated  with  the  oil  of  the  lemon.  The 
sugar  should  be  pressed  down  tight,  and  covered  very  close. 
A  little  of  this  sugar  gives  a  fine  flavor  to  puddings,  cakes, 
and  pies.  This  mode  of  preserving  the  essence  of  the  lemon 
is  superior  to  the  one  in  which  spirit  is  used,  as  the  fine  aro- 
matic flavor  of  the  peel  is  procured  without  any  alloy. 

358.  Essence  of  Ginger, 

Take  three  ounces  of  fresh  ginger — ^grate  and  put  it  into 
a  quart  of  French  brandy,  together  with  the  rind  of  a  fresh 
lemon — none  of  the  white  part  of  the  peel  should  be  put  in. 
Shake  the  whole  up  well  every  day,  for  eight  or  ten  days — at 
the  end  of  that  time,  it  will  be  fit  for  use.  A  little  of  this, 
mixed  with  water,  or  put  on  a  lump  of  sugar,  answers  all  the 
purposes  of  ginger  tea,  and  is  much  more  palatable.  It  is 
also  nice  to  flavor  many  kinds  of  sweetmeats. 

359.  Spice  Brandy,  is 

Put  into  a  jar  French  brandy,  and  rose  or  peach  leaves,  in 
the  proportion  of  a  quart  of  the  former  to  half  a  pint  of  the 
latter.  Let  them  steep  together,  till  the  strength  is  obtained 
from  the  leaves — then  turn  off  the  brandy,  squeeze  the  leaves 
dry,  throw  them  away,  and  put  fresh  leaves  to  the  brandy. 
Continue  to  go  through  the  above  process  until  the  brandy  is 
strongly  impregnated  with  the  leaves — then  turn  the  brandy 
off  clear,  and  bottle  it — keep  it  corked  tight.  Lemon  or 
orange  peel,  and  peach  meats,  steeped  in  a  bottle  of  brandy, 
give  it  a  fine  flavor.  It  takes  the  rind  of  three  or  four  lemons, 
or  a  quarter  of  a  pound  of  peach  meats,  to  flavor  a  pint  of 
brandy.  When  all  the  brandy  is  used,  put  in  more,  with  a 
few  fresh  rinds.  Spice  brandy  is  very  nice  to  season  cakes, 
puddings,  and  mince  pies. 

360.  Rosewater. 

Gather  fragrant,  full-blown  roses,  on  a  dry  day — pick  off 
the  leaves,  and  to  each  peck  of  them  put  a  quart  of  water. 
Put  the  whole  in  a  cold  still,  and  set  the  still  on  a  moderate 
fire — the  slower  they  are  distilled,  the  better  will  be  the  rose- 
water.     Bottle  the  water  as  soon  as  distilled. 


PBRFUMEBY.  121 

361.  To  extract  ike  Essential  Oil  of  Flowers, 

Procure  a  quantity  of  fresh,  fragrant  leaves — both  the  stalk 
and  the  flower  leaves  will  answer.  Cord  very  thin  layers  of 
cotton,  and  dip  them  into  fine  Florence  oil — put  alternate 
layers  of  the  cotton  and  leaves  in  a  glass  jar,  or  large  tum- 
bler. Sprinkle  a  very  small  quantity  of  fine^alt  on  each  lay- 
or  of  the  flowers,  cover  the  jar  up  tight,  and  place  it  in  a  south 
window,  exposed  to  the  heat  of  the  sun.  In  the  course  of  a 
fortnight  a  fragrant  oil  may  be  squeezed  out  of  the  cotton. 
Rose  leaves,  mignonette,  and  sweet-scented  clover,  make  fine 
perfumes,  managed  in  this  way. 

362.  Perfume  Bags.     . 

Rose  and  sweet-scented  clover  leaves,  dried  in  the  shade, 
then  mixed  with  powdered  cloves,  cinnamon,  mace,  and  press- 
ed in  small  bags,  are  very  nice  to  keep  in  chests  of  linen,  or 
drawers  of  clothes,  to  perfume  them. 

363.  Cologne  Water, 

Turn  a  quart  of  filcohol  gradually  on  to  the  following  oils : 
a  couple  of  drachms  of  the  oil  of  rosemary,  two  of  the  oil  of 
lemon,  or  orange-flower  water,  one  drachm  of  lavender,  ten 
drops  of  oil  of  cinnamon,  ten  of  cloves,  and  a  tea-spoonful  of 
rosewater.  Keep  the  whole  stopped  tight  in  a  bottle — shake 
it  up  well.  It  will  do  to  use  as  soon  as  made,  but  it  is  much 
improved  by  age. 

364.  Lavender  Water, 

Turn  a  pint  of  alcohol  slowly  on  to  an  ounce  and  a  half  of 
the  oil  of  lavender,  two  drachms  of  ambergris.  Keep  the 
lavender  water  in  a  tight-corked  bottle — it  should  be  shook 
up  well  when  first  put  in. 

365.  Aromatic  Vinegar, 

Mix  with  a  table-spoonful  of  vinegar  enough  powdered 
chalk  to  destroy  the  acidity.  Let  it  settle — then  turn  off*  the 
vinegar  from  the  chalk  carefully,  and  dry  it  perfectly.  When- 
ever you  wish  to  purify  an  infected  room,  put  in  a  few  drops 
of  sulphuric  acid — the  fumes  arising  from  it  will  purify  a 

11 


122  SICK   COOKERY. 

room  where  there  has  been  any  infectious  disorder.  Gare  is 
necessary  in  using  it,  not  to  inhale  the  fumes,  or  to  get  any 
of  the  acid  on  your  garments,  as  it  will  corrode  whatever  it 
touches. 

366.  Barley  Water. 

^  Boil  a  couple  of  ounces  of  barley,  in  two  quarts  of  water, 
'  till  soft — pearl  barley  is  the  best,  but  the  common  barley  an- 
swers  very  well.  When  soft,  strain  and  mix  it  with  a  Httle 
currant  jelly,  to  give  it  a  pleasant,  acid  taste.  If  the  jelly  is 
not  hked,  turn  it,  when  boiled  soft,  on  to  a  couple  of  ounces 
of  figs  or  raisins,  and  boil  it  again,  till  reduced  to  one  quart, 
then  strain  it  for  use. 

367.  Rice  Gruel 

Put  a  large  spoonful  of  unground  rice  into  six  gills  of 
boihng  water,  with  a  stick  of  cinnamon  or  mace.  Strain  it 
when  boiled  soft,  and  add  half  a  pint  of  new  milk — ^put  in  a 
tea-spoonful  of  salt,  and  boil  it  a  few  minutes  longer.  If  you 
wish  to  make  the  gruel  of  rice  flour,  mix  a  table-spoonful  of 
it,  smoothly,  with  three  of  cold  water,  and  stir  it  into  a  quart 
of  boiling  water.  Let  it  boil,  five  or  six  minutes,  stirring  it 
constantly.  Season  it  with  salt,  a  little  butter,  and  add,  if 
you  like,  nutmeg  and  white  sugar  to  your  taste. 

368.   Water  Gruel 

Mix  a  couple  of  table-spoonsful  of  Indian  meal  with  one 
of  wheat  flour,  and  sufficient  cold  water  to  make  a  thick  bat- 
ter. If  the  gruel  is  liked  thick,  stir  it  into  a  pint  of  boiling 
water — if  liked  thin,  more  water  will  be  necessary.  Season 
the  gruel  with  salt,  and  let  it  boil  six  or  eight  minutes,  stirring 
it  frequently — then  take  it  from  the  fire,  put  in  a  piece  of  but- 
ter, of  the  size  of  a  walnut,  and  pepper  to  the  taste.  Turn  it 
»   on  toasted  bread,  cut  in  small  pieces. 

369.  Caudle, 

Make  rice  or  water  gruel,  as  above — ^then  strain  it,  and  add 
half  a  wine  glass  of  ale,  wine,  or  brandy.  Sweeten  it  with 
loaf  sugar,  and  grate  in  a  little  nutmeg. 


SICK   COOKEEY.  123 

370.  Arrow  Root  Custards, 

Boil  a  pint  of  milk,  and  stir  into  it,  while  boiling,  a  table- 
spoonful  of  arrow  root,  mixed  smooth,  with  a  little  cold  milk. 
Stir  it  in  well,  and  let  the  whole  boil  three  or  four  minutes — 
take  it  from  the  fire  to  cool — when  so,  stir  in  a  couple  of  beat- 
en eggs,  sweeten  it  to  the  taste,  and  grate  in  a  small  piece 
of  nutmeg.  Set  the  whole  where  it  will  boil,  stirring  it  con- 
stantly. As  soon  as  it  boils  up,  take  it  from  the  fire,  and 
turn  it  into  custard  cups.  The  arrow  root,  prepared  in  the 
same  manner  as  for  the  custards,  omitting  the  sugar,  spice, 
and  eggs,  is  excellent  food  for  invalids,  and  can  be  eaten 
when  the  custards  are  too  rich  for  the  stomach. 

371.   Wine  WJieij, 

Stir  into  a  pint  of  boiling  milk  a  coupio  of  glasses  of  wine. 
Let  it  boil  a  minute,  then  take  it  from  the  fire,  and  let  it  re- 
main till  the  curd  has  settled — ^then  turn  off  the  whey,  and 
sweeten  it  with  white  sugar. 

372.  Stomachic  Tincture, 

Bruise  a  couple  of  ounces  of  Peruvian  bark,  one  of  bitter 
dried  orange  peel.  Steep  them  in  a  pint  of  proof  spirit  a 
fortnight,  shaking  up  the  bottle  that  contains  it  once  or  twice 
every  day.  Let  it  remain  untouched  for  a  couple  of  days, 
then  decant  the  bitter  into  another  bottle.  A  tea-spoonful  of 
this,  in  a  wine  glass  of  water,  is  a  fine  tonic. 

4^  373.   Thoroughwort  Bitters. 

Make  a  strong  tea  of  the  thoroughwort — strain  it,  and  when 
cool,  put  to  a  couple  of  quarts  of  it  half  a  pint  of  French 
brandy,  the  peel  of  two  or  three  fresh  oranges,  cut  into  small 
bits,  and  half  a  dozen  bunches  of  fennel,  or  smallage  seed. 
The  seed  and  orange  peel  should  be  crowded  into  a  bottle, 
then  the  tea  and  brandy  turned  in.  The  bottle  should  be 
corked  tight.  The  bitters  will  keep  good  almost  any  length 
of  time,  and  is  an  excellent  remedy  for  bilious  complaints, 
and  can  often  be  taken  when  the  thoroughwort  tea  will 
not  sit  on  the  stomach.  A  wine  glass  of  these  bitters  to  a 
tumbler  of  water  is  about  the  right  proportion.  It  should 
have  a  little  sugar  added  to  it  before  drinking  it. 


124  SICK  COOKERY. 

374.  Cough  Tea. 

Make  a  strong  tea  of  everlasting — strain,  and  put  to  a  quart 
of  it  two  ounces  of  figs  or  raisins,  two  of  liquorice,  cut  in 
bits.  Boil  them  in  the  tea  for  twenty  minutes,  then  take  the 
tea  from  the  fire,  and  add  to  it  the  juice  of  a  lemon.  This  is  an 
excellent  remedy  for  a  tight  cough — it  should  be  drank  freely, 
being  perfectly  innocent.     It  is  the  most  effectual  when  hot. 

375.  Beef  Tea. 

Broil  a  pound  of  fresh  lean  beef  ten  minutes — then  cut  it 
into  small  bits,  turn  a  pint  of  boiling  water  on  it,  and  let  it 
steep  in  a  warm  place  half  an  hour — ^then  strain  it,  and  sea- 
son the  tea  with  salt  and  pepper  to  the  taste.  This  is  a  quick 
way  of  making  the  tea,  but  it  is  not  so  good,  when  the  sto- 
mach will  bear  but  a  little  liquid  on  it,  as  the  following  meth- 
od :  Cut  the  beef  into  small  bits,  which  should  be  perfectly 
free  from  fat — fill  a  junk  bottle  with  them,  cork  it  up  tight, 
and  immerse  it  in  a  kettle  of  lukewarm  water,  and  boil  it  four 
or  five  hours.  This  way  is  superior  to  the  first,  on  account 
of  obtaining  the  juices  of  the  meat,  unalloyed  with  water,  a 
table-spoonful  of  it  being  as  nourishing  as  a  tea-cup  full  of 
the  other. 

376.  Moss  Jelly. 

Steep  Carragua,  or  Irish  moss,  in  cold  water  a  few  min- 
utes, to  extract  the  bitter  taste — ^then  drain  off  the  water,  and 
to  half  an  ounce  of  moss  put  a  quart  of  fresh  water,  and  a 
stick, of  cinnamon.  Boil  it  till  it  becomes  a  thick  jelly,  then 
strain  it,  and  season  it  to  the  taste  with  white  wine  and  white 
sugar.  This  is  very  nourishing,  and  recommended  highly 
for  consumptive  complaints. 

377.  Sago  Jelly. 

Rinse  four  ounces  of  sago  thoroughly,  then  soak  it  in  cold 
water  half  an  hour — ^turn  off  the  water,  and  put  to  it  a  pint 
and  a  half  of  fresh  cold  water.  Let  it  soak  in  it  half  an  hour, 
then  set  it  where  it  will  boil  slowly,  stirring  it  constantly — 
boil  with  it  a  stick  of  cinnamon.     When  of  a  thick  consist- 


m 


MISCELLANEOUS   RECEIPTS.  125 

ency,  add  a  glass  of  wine,  and  white  sugar  to  the  taste.    Let 
it  boil  five  minutes,  then  turn  it  into  cups. 

378.   Tapioca  Jelly. 

Take  four  table-spoonsful  of  tapioca^rinse  it  thoroughly, 
then  soak  it  five  hours,  in  cold  water  enough  to  cover  it.  Set 
a  pint  of  cold  water  on  the  fire — when  it  boils,  mash  and  stir 
up  the  tapioca  that  is  in  water,  and  mix  it  with  the  boiling 
water.  Let  the  whole  simmer  gently,  with  a  stick  of  cinna- 
mon or  mace.  When  thick  and  clear,  mix  a  couple  of  ta- 
ble-spoonsful of  white  sugar,  with  half  a  table-spoonful  of 
lemon-juice,  and  half  a  glass  of  white  wine — stir  it  into  the 
jelly — if  not  sweet  enough,  add  more  sugar,  and  turn  the 
jelly  into  cups. 


MISCELLANEOUS  RECEIPTS  RELATIVE  TO 
HOUSEWIFERY. 


379.  To  renew  Otd  Bread  and  Cake. 

Fill  a  bread  steamer  about  half  full  of  waterj  and  lay  the  dry  bread  on  it,  and  set  it  on 
the  fire,  where  it  will  steam  the  bread  from  hall  to  three-quarters  of  an  hour;  then  wrap 
the  bread  in  a  towel,  and  let  it  remain  till  dry.  In  this  way,  bread  that  is  old  and  dry  may 
be  made  moist  and  good.  Where  a  steamer  cannot  be  procured,  soak  the  bread  in  cold 
water  till  it  has  absorbed  sufficient  water  to  be  moist  inside — then  put  it  in  a  bake  pan, 
without  any  cover,  and  heat  it  very  hot.  If  broken  pieces  of  bread  are  put  in  the  oven, 
live  or  six  hours  after  baking,  and  nisked,  tiiey  will  keep  good  a  long  time.  Sour  heavy 
bread,  treated  in  this  manner,  will  make  very  decent  cakes  and  puddlings,  provided  tliere 
is  enough  salcratus  used  in  making  them  to  correct  the  acidity  of  the  bread.  Rich  cake, 
that  has  wine  or  brandy  in  it,  will  remain  good  in  cold  weather  several  months,  if  it  is 
kept  in  a  cool,  dry  place.  The  day  in  which  it  is  to  be  eaten,  put  it  in  a  cake  pan,  and 
set  it  in  a  bake  pan  that  has  half  a  pint  of  water  in  it — set  on  the  bake-pan  cover,  and  let 
the  cake  bake  tdl  it  is  heated  very  hot.  Let  it  get  cold  before  cutting  it. 
380.  To  preserve  Cheese  from  Tnsects. 

Cover  the  cheese,  whjle  whole,  with  a  paste  made  of  wheat  flour ;  then  wrap  a  clotJi 
roond  it,  and  cover  it  with  the  paste.  Keep  the  cheese  in  a  cool,  dry  place.  Cheese  that 
has  skippers  in  it,  if  kept  till  cold  weather,  will  be  freed  from  them 

381.  To  pot  Cheese. 

Cheese  that  has  begun  to  mould,  can  be  kept  from  becoming  any  more  so,  by  being 
treated  in  the  following  manner:  Cut  off  the  mouldy  part,  and  if  the  cheese  is  dry,  grate 
it — if  not,  pound  it  fine  in  a  mortsir,  together  with  the  crust.  To  each  pound  of  it,  wheu 
fine,  put  a  tnhlf  .spoonful  of  brandy — mix  it  in  well  with  tlie  cheese,  then  press  it  dowu 
tight,  in  a  ( '  *.  and  lay  a  paper  wet  in  brandy  on  the  top  of  it.    Cover  the  pot 

up  tight,  ai,  Dol,  dry  place.    This  is  also  a  good  way  to  treat  dry  pieces  of 

cheese.    P.  'mst  when  a  year  old.    It  will  keep  several  year?,  wtliout  any 

danger  of  it:  _     ~  cts. 

382.  To  pot  Butter  for  icinter  use. 
Mix  a  laree  spoonful  of  salt,  a  table-spoonful  of  powdered  white  sugar,  and  one  of 
saltpetre.    Work  this  quantity  into  six  pounds  of  fresh-made  butter.    Put  the  butter  into 
a  stone  pot,  that  is  thorouehly  cleansed.    When  ^ou  have  finished  putting  down  your 
butler,  cover  it  with  a  layer  of  salt,  and  let  it  remaui  covered  until  cold  woather. 


126  MISCELLANEOUS   RECEIPTS. 


383.  To  make  Salt  Butter  Fresh. 

When  butter  has  too  much  salt  in  it,  put  to  each  pound  of  it  a  quart  of  fresh  milk,  and 
chum  it  an  hour  ;  then  treat  it  like  fresh  butter,  working  in  the  usual  quantity  of  salt.  A 
little  white  sugar  worked  in,  improves  it.  This  is  said  to  be  equal  to  fresh  butter.  Salt 
may  be  taken  out  of  a  small  quantity  of  fresii  butter,  by  working  it  over,  in  clear  fresh 
\vater,  changing  the  water  a  number  of  times. 

384.  To  extract  Rancidity  from  Butter. 

Take  a  small  quantity,  that  is  wanted  for  immediate  use.  For  a  pound  of  the  butter, 
dissolve  a  couple  of  tea-spoonsful  of  saleratus  in  a  quart  of  boiling  water,  put  in  the  but- 
ter, mix  it  well  with  the  saleratus  water,  and  let  it  remain  till  cold,  then  take  it  off  careful- 
ly, and  work  a  tea-spoonful  of  salt  into  it.  Butter  treated  in  this  manner  answers  very 
well  to  use  in  cooldug. 

385.  To  preserve  Cream  for  Sea  Voyages. 
Take  rich,  fresh  cream,  and  mix  it  with  half  of  its  weiglit  of  white  powdered  sugar. 
When  well  mixed  in,  put  it  in  bottles,  and  cork  tliem  tight.     When  used  for  tea  or  cof- 
fee, it  will  make  them  sufficiently  sweet  without  any  additional  sugar. 

386.  Substitute  for  Cream  in  Coffee, 

Beat  the  wliite  of  an  egg  to  a  froth — ^put  to  it  a  small  lump  of  butter,  and  turn  the  cof- 
fee to  it  gradually,  so  that  it  may  not  curdle.  It  is  difficult  to  distinguish  the  tajstc  from 
fresh  cream. 

387.  To  keep  Eggs  several  months. 

It  is  a  good  plan  to  buy  eggs  for  family  use  when  cheap,  and  preserve  them  in  the  fol- 
lowing manner :  Mix  half  a  pint  of  unslaked  lime  with  the  same  quantity  of  salt,  a  cou- 
ple of  gallons  of  water.  The  water  should  be  turned  on  boiling  hot.  When  cold,  put  in 
the  eggs,  which  should  be  perfectly  fresh,  and  care  should  be  taken  not  to  crack  any  of 
them — if  cracked,  they  will  spoil  directly.  The  eg^s  should  be  entirely  covered  with  the 
lime-water,  and  kept  in  a  stone  pot,  and  the  pot  set  in  a  cool  place.  If  the  above  direc- 
tions are  strictly  attended  to,  the  eggs  will  keep  good  five  months.  The  lime-water  should 
not  be  so  strong  as  to  eat  the  shell,  and  all  the  eggs  should  be  perfectly  fresh  when  put  in, 
as  one  bad  one  will  spoil  the  whole. 

388.  To  melt  Fat  for  Shortening. 

The  fat  of  all  kinds  of  meat,  excepting  that  of  ham  and  mutton,  makes  good  shortening. 
Roast  meat  drippings,  and  the  liquor  in  which  meat  is  boiled,  should  stand  until  cold,  tu 
have  the  fat  congeal,  so  that  it  can  be  taken  off  easily.  When  taken  up,  scrape  ofi'  the  sedi 
ment  which  adheres  to  the  under  side  of  the  fat,  cut  the  fat  into  small  pieces,  together 
with  any  scraps  of  fat  from  broiled  meat  that  you  may  happen  to  have.  Melt  the  fat 
slowly,  then  strain  it,  and  let  it  remain  till  cold.  When  formed  into  a  hard  cake,  take  it 
up — if  any  sediment  adheres  to  the  under  side,  scrape  it  off.  Melt  the  fat  again — when 
partly  cooled,  sprinkle  in  salt,  in  the  proportion  of  a  tea-spoonful  to  a  pound  of  the  short- 
ening. The  dregs  of  the  fat  are  good  for  soap  grease.  This  shortening  answers  all  the 
various  purposes  of  lard  very  well,  excepting  in  the  hottest  weather.  The  fat  of  cooked 
meat  should  not  be  suffered  to  remain  more  than  a  week  in  winter,  and  three  days  in 
eummer,  without  being  melted.     Ham  fat,  if  boiled  in  fresh  water,  and  then  clarified,  an- 


swers very  well  to  fry  in.  Mutton  fiit,  if  melted  into  hard  cakes,  will  fetch  a  good  price 
at  the  tallow-chandler's.  The  loaves,  and  thin  pieces  of  pork,  should  be  used  for  lard. 
Cut  them  in  small  bits,  and  melt  them  slowly ;  then  strain  them  through  a  cullender,  with 


a  thick  cloth  laid  in  it.  As  soon  as  the  fat  cools  and  thickens,  sprinkle  in  salt,  in  the  pro- 
portion of  a  tea-cup  full  to  twenty  weight  of  the  lard.  Stir  it  in  well,  then  set  the  pot 
that  Contains  it  in  a  cool  place.  Some  people  have  an  idea  that  the  pork  scraps  must  be 
on  the  fire  until  they  become  brown,  in  9rder  to  have  the  lard  kept  sweet  the  year  round, 
hut  it  is  not  necessary,  if  salt  is  mixed  with  it. 

389.  To  keep  Vegetables  through  the  Winter 
Succulent  vegetables  are  preserved  best  in  a  cool,  shady  place,  that  is  damp.    Turnips, 
Irish  potatoes,  and  similar  vegetables,  should  be  protected  from  the  air  and  frost  by  being 
buried  up  in  sand,  and  in  very  severe  cold  weather  covered  over  with  a  linen  cloth.    It  is 
said  tliatthe  dust  of  charcoal,  sprinkled  over  potatoes,  will  keep  them  from  sprouting. 


in  the  following  manner :  Take  those  that  are  large,  and  perfectly  free  froii)  decay — pack 
them  in  boxes  of  dry  sand,  and  set  the  boxes  in  a  place  exposed  to  the  influence  of  smoke. 


have  also  heard  it  said,  tha^Carolina  potatoes  may  be  kept  a  number  of  months,  if  treated 
in  the  following  manner : 
them  in  boxes  of  dry  sand 
and  inaccessible  to  frost. 

390.  To  preserve  Herbs. 
All  kinds  of  herbs  should  be  gathered  on  a  dry  day,  just  before,  or  while  in  blossom. 
Tie  them  in  bundles,  and  suspend  them  in  a  dry,  airy  place,  with  the  blossoms  down 
wards.  When  perfectly  dry,  wrap  the  medicinal  ones  in  paper,  and  keep  them  from  the 
air.  Pick  off  the  leaves  of  those  which  are  to  be  used  in  cooking,  pound  and  sift  them 
fine,  and  keep  the  powder  in  bottles,  corked  up  tight. 

391.  To  preserve  various  kinds  of  Fruit  through  the  Winter. 
Apples  can  be  kept  till  June,  by  taking  only  those  that  are  liard  and  sound,  wiping  tliein 
^ry,  then  packing  them  in  tight  barrels,  with  a  layer  of  bran  to  each  layer  of  apples.  En- 
velope the  barrel  in  a  linen  cloth,  to  protect  it  from  frost,  and  keep  it  in  a  cool  place,  but  not 
•o  cold  as  to  freeze  the  apples.  It  is  said  that  mortar,  laid  over  the  top  of  a  barrel  of  ap- 
piee,  is  a  good  thing  to  preserve  them,  as  it  draws  the  air  from  them,  which  is  the  princi 


MISCELLANEOUS   RECEIPTS.  127 

pal  cause  of  their  decaying.  Care  should  be  taken  not  to  have  it  come  in  contact  with 
tlie  apples.  To  preserve  oranges  and  lemons  wiveral  months,  take  those  that  are  perfectly 
fresh,  and  wrap  each  one  in  soft  paper :  put  tliem  in  glass  jars,  or  a  very  tight  box,  with 
white  sand,  tliat  has  been  previously  dried  in  an  oven  a  few  hours,  after  it  has  been  baked 
in.  The  sand  should  be  strewed  thick  over  each  one  of  the  oranges,  as  they  are  laid  in 
the  jar,  and  tlie  whole  covered  with  a  thick  layer  of  it.  Close  the  jar  up  tight,  and  keep 
it  in  a  cool  dry  placo,but  not  so  cool  as  to  freeze  the  fruit.  To  preserve  grapes,  gather 
them  on  a  dry  day,  when  they  are  not  quite  dead  ripe,  and  pick  those  that  are  not  fair  off 
from  the  stems.  Lay  the  bunches  of  grapes  in  a  glass  jar,  and  sprinkle  around  each  of 
them  a  ihiek  layer  of  dry  bran,  so  tliat  they  will  not  touch  each  other.  Have  a  thick  layer 
of  bran  on  the  top,  and  cork  and  seal  the  jar  very  tight,  so  that  the  air  may  be  entirely  ex- 
cluded. Wiier.iver  they  are  to  be  eaten,  restore  Uiem  to  their  freshness  by  cutting  off"  a 
small  piece  tro.n  the  end  of  the  stalks,  and  immerse  the  stalks  of  each  Lunch  in  sweet 
wine  tor  a  few  minutes.  The  stalks  will  imbibe  the  wine,  and  make  the  grapes  fresh  ami 
juiry.  Various  kinds  of  fruit,  taken  when  green,  such  as  grapes,  gooseberries,  curranti, 
and  plums,  can  be  kept  through  the  winter,  by  being  treated  in  the  following  mann«r: 
Fill  junk  bottles  with  them,  and  set  them  in  an  oven  six  or  seven  hours,  at^er  having  baked 
m  it.  Let  them  remain  till  they  begin  to  shrink,  then  take  the  fruit  from  one  bottle  to  fill 
the  others  quite  full.  Cork  and  seal  up  the  bottles.  Whenever  you  wish  to  make  pies  of 
them,  put  tlio  quantity  you  wish  to  use  into  a  tin  pan,  turn  on  boiling  water  sufficient  to 
cover  theiii,  and  stew  them  in  it  till  soft,  then  sweeten,  and  make  them  into  pies.  Kipe 
blackberries  and  whortleberries,  to  be  kept  long,  should  be  dried  perfectly  in  the  sun,  then 
tied  up  in  bags  that  are  thick  enough  to  exclude  the  air.  AVhen  used  for  pies,  treat  them 
in  the  same  manner  as  the  green  fruit.  Ripe  currants,  dried  on  the  stalks,  then  picked  off, 
and  put  in  baa.s,  will  keep  nice  for  pies  during  the  winter.  They  also  make  a  fine  tea  for 
persons  that  have  a  fever,  particularly  the  hectic  fever — it  is  aJso  an  excellent  thing  to 
counteract  the  effects  of  opium. 

392.  To  keep  Pickles  and  Sweetmeats. 

Pickles  should  be  kept  in  unglazed  earthen  jars,  or  wooden  kegs.  Sweetmeats  keep 
best  in  glass  jars ;  unglazed  stone  pots  answer  very  well  for  common  fruit.  A  paper  wet 
in  brandy,  or  proof  spirit,  and  laid  on  the  preserved  fruit,  tends  to  keep  it  from  ferment- 
ing. Both  pickles  and  sweetmeats  should  be  watched,  to  see  that  they  do  not  ferment, 
particularly  when  the  weather  is  warm.  Whenever  they  ferment,  turn  off  the  vinegar  or 
s>Tup,  scald  and  turn  it  back  while  hot.  When  pickles  grow  soft,  it  is  owing  to  the  vine- 
gar being  too  weak.  To  strengthen  it,  heat  it  scalding  hot,  turn  it  back  on  the  pickles, 
and  when  lukexvarm,  put  in  a  httle  alum,  and  a  brown  paper,  wet  in  molasses.  If  it  does 
not  grow  sharp  in  the  course  of  three  weeks  it  is  past  recovery,  and  should  be  thrown 
away,  and  fresh  vinegar  turned  on,  scalding  hot,  to  the  pickles. 

393.  Cautions  relative  to  the  use  of  Brass  and  Copper  Cooking  Utensils. 

Cleanliness  has  been  aptly  styled  the  cardinal  virtue  of  cooks.  Food  is  more  healthy, 
as  well  as  palatable,  cooked  in  a  cleanly  manner.  Many  lives  have  been  lost  in  conse- 
quence of  carelessness  in  using  brass,  copper,  and  glazed  earthen  cooking  utensils.  The 
two  first  should  be  tlioroughly  cleansed  with  salt  and  hot  vinegar  before  cooking  in  them, 
and  no  oily  or  acid  substance,  after  being  cooked,  should  be  allowed  to  cool  or  remain  in 
any  of  them. 

394.  Durable  Ink  for  Marking  Linen. 

Dissolve  a  couple  of  drachms  of  lunar  caustic,  and  half  an  ounce  of  gum  arable,  in  a  gill 
of  rain  water.  Dip  whatever  is  to  be  marked  in  strong  pearl-ash  water.  When  perfectly 
dry.  iron  it  very  smooth-  the  pearl-ash  water  turns  it  a  dark  color,  but  washing  will  efface 
it.  After  marking  the  linen,  put  it  near  a  fire,  or  in  the  sun,  to  dry.  Red  ink,  for  mark- 
ing linen,  is  made  by  mixing  and  reducing  to  a  fine  powder  half  an  ounce  of  vermilion,  a 
drachm  of  the  salt  of  steel,  and  linseed  oil  to  render  it  of  the  consistency  of  black  durable  ink. 
395.  Black  Ball. 

Melt  together,  moderately,  ten  ounces  of  Bayberry  tallow,  five  ounces  of  bees'  wax, 
one  ounce  of  mutton  tallow.  When  melted,  add  lamp  or  ivory  black  to  give  it  a  good 
black  color.  Stir  the  whole  well  together,  ami  add,  when  taken  from  the  fire,  half  a 
glass  of  rum. 

396.  Liquid  Blacking. 
SGx  a  quarter  of  a  pound  of  ivory  black,  six  eills  of  vinegar,  a  table-spoonful  of  gweet 
oil,  two  large  spoonsful  of  molasses.    Stir  the  whole  well  togetlier,  and  it  will  then  be  fit 
for  use. 

397.  Cement  for  the  Mouths  of  Corked  Bottles. 

Melt  together  a  quarter  of  a  pound  of  sealing-wax,  the  same  quantity  of  rosin,  a  cou- 
ple of  ounces  of  bees'  wax.  W^hen  it  froths,  stir  it  with  a  tallow  candle.  As  soon  as  it 
melts,  dip  the  mouths  of  the  corked  bottles  into  it.  This  is  an  excellent  thing  to  exclude 
the  air  from  such  things  as  are  injured  by  being  exposed  to  it. 

398.  Cement  for  broken  China,  Glass,  and  Earthenware. 

Rub  the  edee  of  the  china  or  glass  with  the  beaten  white  of  an  egg.  Tie  very  finely 
powdered  quick  lime  in  a  muslin  bag,  and  sift  it  thick  over  the  edges  of  the  dishes  that 
have  been  previously  rubbed  >*-ith  the  egg.  Match  and  bind  the  pieces  togetlier.  and  let 
it  remain  bound  several  weeks.  This  is  good  cement  for  every  kind  of  crockery  hut 
thick  heavy  glass  and  coarse  earthenware ;  the  former  cannot  be  cemented  with  any 
thing ;  for  the  latter,  white  paint  will  answer.  Paint  and  match  the  broken  edges,  bind 
them  tight  together,  and  let  them  remain  onS  the  paint  becomes  dry  and  hard.    Milk  ia 


128  MISCELLANEOUS    RECEIPTS. 

a  good  cement  for  crockery — the  pieces  should  be  matched,  and  bound  together  tight, 
then  put  in  cold  milk,  and  the  milk  set  where  it  will  boil  for  half  an  hour;  then  take  it 
from  the  fire,  and  let  the  crockery  remain  till  the  milk  is  cold.  Let  the  crockery  remair 
bound  for  several  weeks.  The  Chiuese  method  of  mending  broken  china,  is  to  grina 
flint  glass,  on  a  painter's  stone,  till  it  is  reduced  to  an  impalpable  powder :  then  beat  it 
with  the  white  of  an  egg,  to  a  froth,  and  lay  it  on  the  edge  of  the  broken  pieces,  matcL 
and  bind  them  together  tirmly,  and  let  them  remain  several  weeks.  It  is  said  that  no  ar* 
will  then  be  able  to  break  it  in  the  same  place. 

399.  Japanese  Cement,  or  Rice  Glue. 

Mix  rico  flonr  with  cold  water,  to  a  smooth  paste,  and  boil  it  gently  It  answers  all  the 
purposes  of  wheat  flour  paste,  while  it  is  far  superior  in  point  of  transparency  and  smooth 
ness.  Tlu£  composition,  made  with  so  small  a  proportion  of  water  as  to  have  it  ot  the 
consistence  of  plastic  clay,  may  be  used  to  form  models,  busts,  basso-relievos,  and  sim 
Oar  articles.  When  made  of  it,  they  are  susceptible  of  a  very  high  polish.  Poland  starch 
is  a  nice  cement  for  pasting  layers  of  paper  together,  or  any  fancy  articles. 
400.  Cement  for  Alabaster. 

Take  of  white  bees'  wax  one  pound,  of  rovin  a  pound,  and  three  quarters  of  alabaster. 
Melt  the  wax  and  rosin,  then  strew  the  alabaster  over  it  lightly,  (which  should  be  pre 
viously  reduced  to  a  fine  powder.)  Stir  the  whole  well  together,  then  knead  the  mass  in 
water,  in  order  to  incorporate  the  alabaster  thoroughly  with  the  rosin  and  wax.  Theala 
baster,  when  mended,  should  be  perfectly  dry,  and  heated.  The  cement,  when  applied, 
should  also  be  heated.  Join  the  broken  pieces,  bind  them,  and  let  them  remain  a  week. 
This  composition,  when  properly  managed,  forms  an  extremely  strong  cement. 
401.  To  clean  Alabaster,  or  any  other  kinds  of  Marble. 

Pound  pumice  stone  to  a  fine  powder,  and  mix  it  with  verjuice.    Let  it  remain  several 
hours,  then  dip  in  a  perfectly  clean  sponge,  and  rub  the  marble  with  it  till  clean.    Kinse 
it  offwiUi  clear  fresh  water,  and  rub  it  dry  with  a  clean  linen  cloth. 
402.  Cement  for  Ironware. 

Beat  the  whites  of  eggs  to  a  frotli,  then  stir  into  them  enough  quicklime  to  make  a 
consistent  paste,  then  add  iron  file  dust  to  make  a  thick  paste.    The  quicklime  should  be 
rcduced  to  a  fine  powder  before  mixing  it  with  the  eggs.     Fill  the  cracks  in  iron-waro 
with  this  cement,  and  let  them  remain  several  weeks  before  using  them. 
403.  To  loosen  the  Stopples  of  Decanters  and  Smelling  Bottles  that  are  icedgcd  in  tight. 

Dip  the  end  of  a  feather  in  oil,  and  rub  it  round  the  stopple,  close  to  the  mouth  of  tlie 
bottle ;  then  put  the  bottle  about  a  couple  of  feet  from  the  fire,  having  the  mouth  towards 
it.  The  heat  will  cause  the  oil  to  run  down  between  the  stopple  and  mouth  of  the  bottle. 
When  warm,  strike  the  bottle  gently  on  both  sides,  with  any  light  wooden  instrument  that 
you  may  happen  to  have.  If  the  stopple  cannot  be  taken  out  with  the_  hand  at  the  end 
of  this  process,  repeat  it,  and  you  will  finally  succeed  by  persevering  in  it.  however  firm- 
ly it  may  be  wedged  in. 

404.  Lip  Salve. 

Dissolve  a  small  lump  of  white  sugar  in  a  table-spoonful  of  rosewater,  (common  wa- 
ter will  do,  but  is  not  as  good.)  Mix  it  with  a  couple  of  large  spoonsful  of  sweet  oil,  a 
piece  of  spermaceti,  of  the  size  of  half  a  butternut.  Simmer  the  whole  well  together 
eight  or  ten  minutes,  then  turn  it  into  a  small  box. 

405.  Cold  Cream. 

Take  of  the  oil  of  almonds  two  ounces,  of  spermaceti  half  an  ounce,  and  white  wax 
half  an  ounce.  Put  them  iu  a  close  vessel,  and  set  the  vessel  in  a  skillet  of  boiling  water. 
When  melted,  beat  the  ingredients  with  rosewater  until  cold.  Keep  it  in  a  tight  box,  of 
wide-mouthed  bottle,  corked  up  close. 

406.  To  prevent  the  formation  of  a  Crust  on  Tea-Kettlca. 

Keep  an  oyster-shell  in  your  tea-kettle,  and  it  will  prevent  the  formation  of  a  crust  on 
the  inside  of  it,  by  attracting  the  stony  particles  to  itself. 

407.   To  remove  Stains  from  Broadcloth. 

Take  an  ounce  of  pipe  clay  that  has  been  ground  fine,  and  mix  it  with  twelve  drops  of 
alcohol;  and  the  same  quantity  of  spirits  of  turpentine.     Whenever  you  wish  to  remove 
any  stams  from  cloth,  moisten  a  little  of  this  mixture  with  alcohol,  and  rub  it  on  the  spots. 
Let  it  remain  till  dry,  then  rub  it  off  with  a  woollen  cloth,  and  the  spots  will  disappear. 
408.  To  extract  Paint  from  Cotton,  Silk,  and  Woollen  Goods.    ■ 

Saturate  the  spot  with  spirits  of  turpentine,  and  let  it  remain  several  hours,  then  rub  it 
between  the  hands.  It  will  crumble  away,  without  injuring  either  the  color  or  texture  of 
the  article. 

409.  To  remove  Black  Staiiia  on  Scarlet  Woollen  Goods. 

Mix  tartaric  with  water,  to  give  it  a  pleasant  acid  taste,  then  saturate  the  black  spots 
with  it,  taking  care  not  to  have  it  touch  the  clean  part  of  the  garment.  Rinse  the  8pt)ta 
immediately,  in  fair  water.  Weak  pearl-ash  water  is  good  to  remove  stains  that  are  pro- 
duced by  acids. 

410.  To  extract  Grease  from  Silks,  Paper,  Woollen  Goods,  and  Floors. 

To  remove  grease  spots  frotn  ijoods  and  paper,  grate  on  them,  very  thick,  French  chalk, 


MISCELLANEOUS    RECEIPTS.  129 

(common  chalk  will  answer,  but  is  not  as  good  as  the  French  chalk.)  Cover  the  spots 
with  brown  paper,  and  set  on  a  moderately  warm  iron,  and  let  it  remain  till  cold.  Care 
must  be  taken  imt  to  liave  llie  iron  so  hot  as  to  score  h  or  change  the  color  of  the  cloth.  If  the 
grease  does  iiol  appear  to  be  out  on  reiuoving  tlie  iron,  graie  on  more  chalk,  heat  the  iron 
again,  and  put  it  on.  Repeat  the  process  till  the  grease  is  entirely  out.  Strong  pearl-ash 
water,  mixed  with  sand,  aud  rubbed  on  grease  spots  in  floors,  is  one  of  the  most  etfcctive 
things  that  can  be  used  to  extract  the  grease. 

411.  To  extract  Stains  from  White  Cotton  Goods  and  Colored  Silks. 
Salts  of  ammonia,  mixed  with  hme,  will  take  out  tlie  stains  of  wine  from  silk.  Spirita 
of  turpentine,  alcohol,  and  clear  ammonia,  are  all  good  to  remove  stains  on  colored 
silks.  Spot^  of  common  or  durable  ink  can  be  removed  by  saturating  them  with  iMmon- 
jtiice,  and  rubbing  on  salt,  then  putting  them  where  the  sun  will  shine  on  them  hot,  for 
several  hours.  As  fast  as  it  dries,  put  on  more  lemon-juice  and  salt.  When  lemon-juice 
cannot  be  obtained,  citric  acid  is  a  good  substitute.  Iron  mould  may  be  removed  in  the 
same  way.  Mildev/  and  most  other  stains  can  be  removed  by  rubbing  on  soft  soap  and 
salt,  and  pia.iiiir  ii  Aiiere  the  sun  will  shine  on  it  hot.  Where  soap  and  salt  will  not  remove 
stains.leiii  -dt  will  generally  answer.   The  above  thmgs  will  only  remove  stains 

in  warm.  .  when  the  sun  is  hot.    Sulphuric  acid,  diluted  witli  water,  is  very 

effectual  1.  ;;l  stains.    Care  should  be  taken  not  to  have  it  so  strong  as  to  eat 

a  hole  in  tli.  -.......-,,  Hildas  soon  as  the  stain  is  out,  it  should  be  rinsed  in  pearl-ash  wa- 
ter, and  then  in  fair  water.  Colored  cotton  goods,  that  have  coumion  ink  spilt  on  them, 
should  be  soaked  in  lukewarm  sour  milk. 

412.  Directions  for  Washing  Calicoes. 

CaUco  clothes,  before  they  are  put  in  water,  should  have  the  grease  spots  rubbed  out, 
as  they  cannot  be  seen  when  the  whole  of  the  garment  is  wet.  They  should  never  be 
washed  iu  very  hot  soap  suds ;  that  which  is  mildly  warm  will  cleanse  them  quite  as  well, 
iuid  will  not  extract  the  colors  so  much.  Soft  soap  should  never  be  used  for  calicoes,  ex- 
cepting for  the  various  shades  of  yellow,  which  look  the  best  washed  with  soft  soap, 
und  not  rinsed  in  fair  water.  Other  colors  should  be  rinsed  in  fair  water,  and  dried  in  the 
shade.  When  calicoes  incline  to  fade,  the  colors  can  be  set  by  washing  them  in  luke- 
warm water,  with  beef's  gall,  in  the  proportion  of  a  tea-cup  full  to  four  or  five  gallons  of 
water.  Rinse  them  in  fair  water— no  soap  is  necessary,  without  the  clothes  are  very 
dirty.  Ifso,  wash  them  in  lukewarm  suds,  after  they  have  been  first  rubbed  out  in  beef's 
gall  water.  The  beef's  gall  can  be  kept  several  months,  by  squeezing  it  out  of  the  skin 
ni  which  it  is  enclosed,  adding  salt  to  it,  and  bottled  and  corked  tight.  The  water  that 
potatoes  has  been  boiled  in  is  an  excellent  thing  to  wash  black  cahcoes  in.  When  there 
are  many  black  garments  to  wash  in  a  family,  it  Ls  a  good  plan  to  save,  during  the  week, 
ail  the  water  in  which  potatoes  are  boiled.  'I  he  following  method  is  said  to  set  the  colors 
of  calicoes  so  that  Uiey  will  not  fade  by  subsequent  washing :  Infuse  three  gills  of  salt  in 
four  quarts  of  boiling  water ;  put  in  the  calicoes,  (which  should  be  perfectly  clean  ;  if  not 
so,  the  dirt  will  be  set.)  Let  the  calicoes  remain  in  till  the  water  is  cold.  I  have  never 
seen  this  tried,  but  I  think  it  not  improbable  that  it  may  be  an  excellent  way  to  set  th«j 
colors,  as  rinsing  calicoes  in  cold  salt  and  water  serves  to  set  the  colors,  particularly  of 
black,  blue,  and  green  colors.  A  little  vinegar  in  the  rinsing  water  of  pink,  red,  and  green 
calicoes,  is  good  to  brighten  tbeeolnrs,  and  keep  tliera  from  mixing.  All  kinds  of  caRcoes 
but  black,  look  better  for  starching,  but  black  calicoes  will  not  look  clear  if  starched. 
On  this  account  potato  water  is  an  excellent  thiu^  to  wash  them,  if  boiled  down  to  a 
thick  consistence,  as  it  stiffens  them  without  showing. 

413.  Directions  for  Cleaning  Silk  Goods. 

When  silk  cushions,  or  silk  coverings  to  furniture,  become  dingy,  rub-  dry.  bran  oti  it 
gently,  with  a  woollen  cloth,  till  clean.  Remove  grease  spots  and  staiiiaas  in  direction 
Jfo.  410.  Silk  garments  should  have  the  spots  extracted  before  being  ^'ashfed — use  hard 
soap  for  all  colors  but  yellow,  for  which  soft  soap  is  the  best.  Put  the  soap  info  hot  wa- 
ter, beat  it  till  it  is  perfectly  dissolved,  then  add  sufficient  cold  water  to  make  it  just  luke- 
warm. Put  in  the  silks,  and  rub  them  in  it  till  clean ;  take  them  out  without  wringing, 
and  rinse  tliem  in  fair  lukewarm  water.  Rinse  it  in  anotlier  water,  and  for  bright  yellows, 
crimsons,  and  maroons,  add  sulphuric  acid  enough  to  the  water  to  give  it  an  acid  taste, 
before  rinsing  the  garment  in  it.  To  restore  the  colors  of  the  different  shades  of  pink,  put 
in  the  second  rinsing  water  a  little  vinegar  or  lemon  iuice.  For  scarlet,  use  a  solution  of 
tin;  for  blues,  purples,  and  their  shacfes,  use  pearl  ash;  and  for  olive-greens,  dissolve 
verdigris  in  the  rinsing  water — fawn  and  browns  should  be  rinsed  in  pure  water.  Dip  the 
silks  up  and  down  in  the  rinsing  water;  take  them  out  of  it  without  wringing,  and  dry 
them  in  the  shade.  Fold  them  up  while  damp ;  let  them  remain  to  have  the  dampness 
strike  through  all  parts  of  them  alike,  tlien  put  them  in  a  mangier — if  you  have  not  one, 
iron  them  On  the  wrong  side,  with  an  iron  only  just  hot  enough  to  smooth  them.  A  Uttle 
binglass  or  gum  arabic.  dissolved  in  the  rinsing  water  of  gauze  shawls  and  ribbons,  is 
good  to  stiffen  them.  The  water  in  which  pared  potatoes  have  been  boiled,  ig  an  excel- 
lent thine  to  wash  black  silks  in — it  stilTens,  and  makes  them  glossy  and  black.  Beef's 
gall  and  lukewarm  w.ater  is  also  a  nice  thing  to  restore  rusty  silk,  and  soap-snds  answers 
very  well.  They  look  better  not  to  be  rinsed  in  clear  water,  but  they  should  be  washed 
in  two  different  waters. 

414.  Directions  for  Washing  Woollens. 

If  you  do  not  wish  to  have  white  flannels  shrink  when  washed,  make  a  good  suds  of 
h&nl  soap,  and  wash  the  flannels  in  it,  without  rubbing  any  soap  on  them  ;  rub  them  out 
it;  another  suds,  then  wring  thern  out  of  it,  and  put  them  in  a  clean  tub,  and  turn  on  suffi- 
cient boilins  water  to  cover  them,  and  let  them  remain  till  the  water  is  cold.  A  little 
indigo  in  the  boiling  water  makes  the  flannels  look  nicer.    If  you  wish  to  have  your  whit« 


130  MISCELLANEOUS    RECEIPTS. 

flannels  shrink,  so  as  to  have  them  thick,  wash  them  in  soft  soap-suds,  and  rinse  them  in 
cold  water.  Colored  woollens  that  incline  to  tade,  should  be  washed  witli  beef's  gall  and 
warm  water  before  they  are  put  into  soap-suds.  Colored  pantaloons  look  very  weU  wash- 
ed with  beef's  gall  and  fair  warm  water,  and  pressed  on  Uio  wrong  side  while  damp. 

415.  Directions  for  Washing  White  Cotton  Clothes.  ^ 

Table-cloths,  or  any  white  clothes  that  have  coffee  or  fruit  stains  on  them,  before  being 
put  into  soap-suds,  should  have  boiling  water  turned  on  them,  and  remain  in  it  till  tlie 
water  is  cold — the  spots  should  be  then  rubbed  out  in  it.  If  they  are  put  into  soap-suds 
with  the  stains  m,  they  will  be  set  by  it,  so  that  no  subsequent  washing  will  remove  them, 
'J'able-cloths  wiO  be  less  likely  to  get  stained  up,  if  they  are  always  rinsed  in  thin  starch 
water,  as  it  tends  to  keep  coffee  and  fruit  from  sinking  into  the  texture  of  the  cloth.  White 
clothes  that  are  very  dirty,  will  come  clean  easily  if  put  into  strong,  cool  suds  and  hung  on 
the  fire  the  night  previous  to  the  day  in  which  they  are  to  bo  washed.  If  they  get  to  boiling, 
it  will  not  do  tbem  any  harm,  provided  the  suds  is  cool  when  they  arc  put  in ;  if  it  is  hot 
at  first,  it  will  set  tlie  dirt  in.  The  following  method  of  washing  clothes  is  a  saving  of  a 
great  deal  of  labor :  Soak  the  clothes  in  lukewarm  soap-suds ;  if  they  are  quite  dirty, 
soak  them  over  night.  To  every  tliree  pails  of  water  put  a  pint  of  soft  soap,  and  a  table- 
spoonful  of  the  salts  of  soda.  Heat  it  till  mildly  warm,  then  put  in  the  clotiies  without 
any  rubbing,  and  boil  them  an  hour.  Dram  the  suds  out  of  them  as  much  as  possible,  as 
it  is  bad  for  the  hands;  tlien  add  water  till  cool  enough  for  the  hands.  The  dirt  will  bo 
loose,  so  that  they  will  require  but  a  little  rubbing,  liinse  them  thoroughly  in  clear  water, 
then  m  indigo  water  The  soda  can  bo  procured  cheap,  by  purchasmg  it  in  large  quan- 
tities— soda  is  an  excellent  thing  to  soften  hard  water.  'Ihe  soda  suds  will  not  do  to  wash 
calicoes  in.  It  is  a  good  plan  to  save  your  suds,  after  washing,  to  water  your  garden,  if 
you  have  one,  or  to  Iiarden  cellars  and  yards,  when  sandy. 

416.  Starch. 

To  make  good  flour  starch,  mix  flour  gradually  with  cold  water,  so  that  it  may  be  free 
from  lumps.  Stir  in  cold  water  till  it  will  pour  easily  ;  then  stir  it  into  a  pot  of  boiling 
water,  and  let  it  boil  live  or  six  minutes,  stirring  it  frequently.  A  tallow  or  spermaceti 
candle,  stirred  round  in  the  starch  several  times,  will  make  it  smoother — strain  it  through 
a  thick  cloth.  Starch  made  in  this  manner  will  answer  for  both  cotton  and  linen  very 
well.  Some  people  do  not  boil  their  starch,  but  merely  turn  boiling  water  on  the  mixed 
flour  and  water,  but  it  does  not  make  clothes  look  nice.  Poland  starch  is  made  in  the  came 
manner  as  wheat  starch.  When  rice  is  boiled  in  a  pot  without-being  tied  up  in  a  ba§,  the 
water  in  \vhich  it  is  boiled  is  as  good  as  Poland  starch  for  clear-starching  muslins,  it  boil- 
ed to  a  thick  consistency  after  it  is  turned  off  from  the  boiled  rice,  and  then  strained. 
Mushns,  to  look  clear,  should  be  starched,  and  clapped  dry,  while  the  starch  is  hot,  then 
folded  in  a  very  damp  cloth,  and  suffered  to  remain  in  it  till  they  become  quite  damp,  be- 
fore ironing  them.  If  muslins  arc  sprinkled,  they  are  apt  to  look  spotted.  Garments  that 
are  not  worn,  when  laid  by,  should  not  be  starched,  as  it  rots  them  when  not  exposed  to 
the  air. 

417.  To  clean  Woollen  and  Silk  Shawls. 

Pare  and  grate  raw,  mealy  potatoes,  and  put  to  each  pint  of  the  potato  pulp  a  couple  of 
quarts  of  cold  water.  Let  it  stand  five  hours,  then  strain  the  water  through  a  sieve,  and 
rub  as  much  of  tlie  potato  jiulp  through  as  possible — let  the  strained  water  stand  to  settle 
again — when  very  clear,  turn  the  water  olf  from  the  dregs  carefully..  Put  a  clean  white 
cotton  sheet  on  a  perfectly  clean  table,  lay  on  the  shawl  which  you  wish  to  clean,  and  pin 
it  down  tight.  Dip  a  sponge,  that  has  never  been  used,  into  the  potato  water,  and  rub 
the  shawl  with  it  till  clean ;  then  rinse  the  shawl  in  clear  water,  with  a  tea-cup  of  salt  to 
a  pailful  of  the  water.  Spread  it  on  a  clean,  level  place,  where  it  will  dry  quick— if 
hung  up  to  dry,  the  colors  arc  apt  to  run,  and  make  the  shawl  streaked.  Fold  it  up  while 
damp,  and  let  it  remain  half  an  hour,  then  put  it  in  a  mangier — if  you  have  not  one,  wrap 
it  in  a  clean  white  cloth,  and  put  it  under  a  weight,  and  let  it  remain  till  dry.  If  there  aro 
any  grease  spots  on  the  shawl,  they  should  be  extracted  before  the  shawl  is  washed. 

418.  Directions  for  Carpets. 
Carpets  should  ho  taken  up  and  shook  thoroughly,  if  in  constant  use,  as  often  as  three 
or  four  times  in  a  year,  as  the  dirt  that  collects  underneath  them  wears  them  out  very 
fast.  Straw  kept  under  carpets,  will  make  them  wear  much  longer,  as  the  dirt  will  sift 
through,  and  keep  it  from  grinding  out.  Carpets  should  be  taken  up  as  often  as  once  a 
year,  even  if  not  much  used,  as  there  is  danger  of  moths  getting  into  them.  If  there  is 
any  appearance  of  moths  in  carpets  when  they  are  taken  up,  sprinkle  tobacco  or  black 
pepper  on  the  floor  before  the  carpets  are  put  down,  and  let  it  remain  after  they  are  laid 
down.  When  the  dust  is  well  shaken  out  of  carpets,  if  there  are  any  grease  spots  on 
them,  grate  on  potter's  clay  very  thick,  cover  them  with  a  brown  paper,  and  set  on  a  warm 
iron.  It  will  be  necessary  to  repeat  this  process  several  times,  to  got  out  all  the  grease. 
If  the  carpets  aro  so  much  soiled  as  to  require  cleaning  all  over,  after  the  dirt  has  been 
shaken  out,  spread  them  on  a  clean  floor,  and  rub  on  them,  with  anew  broom,  pared  and 
grated  raw  potatoes.    Let  the  carpets  remain  till  perfectly  dry,  before  walking  on  them. 

419.  To  clmn  Light  Kid  Gloves. 
Magnesia,  moist  bread,  and  India  rubber,  arc  all  of  them  good  lo  clean  light  kid  glovcn. 
They  should  be  rubbed  on  the  gloves  thoroughly.  If  so  much  soiled  that  they  cannot  be 
cleaned,  sew  np  the  tops  of  the  gloves,  and  rub  them  over  with  a  sponge  dipped  in  a  de- 
coction of  saff'ron  and  water.  The  gloves  will  b©  yellow  or  brown,  according  to  the 
•treogth  of  the  decoction. 


MISCELLANEOUS   RECEIPTS.  131 


420.  To  restore  rusty  Italian  Crape. 

Heat  skim  milk  aud  water — dissolve  in  half  a  pint  of  it  a  piece  of  glue  an  inch  square, 
then  take  it  from  the  fire.  Rinse  the  crape  put  m  vinegar  to  clean  it;  then,  to  stitlen  it, 
put  it  in  tlie  mixed  glue  and  milk.  Wring  it  out,  and  clap  it  till  dry,  then  smootii  it  out 
with  a  hot  irou-^a  paper  should  be  laid  over  it  when  it  is  ironed.  Gin  is  an  excellent  thing 
to  restore  rusty  crape— dip  it  m,  and  let  it  get  saturated  with  it;  then  clap  it  till  dry,  and 
smooth  it  out  with  a  moderately  hot  iron.  Italian  crape  can  be  dyed  to  look  as  nice  ae 
that  which  is  iiew. 

421.  To  clean  Mahogany  and  Marble  Furniture 

No  soap  should  ever  be  used  for  them — ihcy  should  be  washed  in  fair  water,  and  rob- 
bed with  a  clean,  soft  cloth,  till  dry.  A  Uttio  sweet  oil,  rubbed  on  occasionally,  given 
them  a  lino  polish.  The  furniture  should  be  rubbed  over  with  a  cloth  dipped  in  oil,  then 
rubbod  over  with  a  clean  cloth  till  it  appears  dry  and  polished.  White  spots  on  vamiah- 
ed  furniture  may  be  removed  by  rubbing  them  with  a  warm  flannel,  dipped  in  spirits  of 
turpentine.  Ink  spots  may  be  removed  by  rubbing  them  with  a  woollen  cloth,  dipped  in 
oil  of  vitriol  and  water  mixed,  being  careful  not  to  touch  any  part  of  the  furniture  that  is 
not  spotted.  As  soon  as  the  ink  is  extracted,  rinse  the  spot  with  pearl-a^ih  water,  and 
then  with  fair  water.  It  is  said  that  blotting  paper  alone  will  extract  the  ink,  if  rolled  up 
tight,  and  rubbed  hard  on  the  spots.  I',  it  answers  the  purpose,  it  is  altogether  best  to 
use  it,  as  there  is  always  danger  attending  the  use  of  oil  of  vitriol,  it  being  so  powerful 
as  to  corrode  whatever  it  may  get  dropped  on,  witliout  its  effects  are  destroyed  by  the 
use  of  an  alkali. 

422.  To  dean  Stoves  and  Stone  Hearths. 

Varnished  stoves  sliould  have  several  coats  of  varnish  put  on  in  summer,  in  order  to 
have  it  get  hard,  before  being  used.  They  should  be  washed  in  warm  water,  without 
goap — a  little  oil  rubbed  on  them  occasionally,  makes  them  look  nice,  and  tends  to  keep 
the  varnish  from  wearing  off.  Black  lead  and  British  Lustre  are  both  of  them  good  to 
black  stoves  which  have  never  been  varnished — if  they  have  been,  it  will  not  answer. 
They  should  be  mixed  with  cold  water,  to  form  a  paste,  then  rubbed  on  the  stoves,  and 
remain  till  quite  dry — they  should  then  be  rubbed  with  a  dry,  stiff,  and  flat  brush,  till 
clean  and  polished.  If  you  wish  to  preserve  the  color  of  free-stone  hearths,  wash  tnera 
in  wa.ter,  without  any  soap  ;  then  rub  on  tliem,  while  damp,  free-stone,  that  has  been  re- 
duced to  a  powder — ^iet  it  remain  till  dry,  then  rub  it  off.  If  the  hearths  are  stained,  rub 
them  hard  with  a  piece  of  free-stone.  If  you  wish  to  have  your  hearth  look  dark,  rub  it 
over  with  hot  soft  soap,  alone,  or  diluted  with  water.  For  brick  heartlis,  use  redding, 
mixed  with  thin  hot  sUrch  and  milk. 

423.  To  extract  Ink  from  Floors. 

Ink  spots  on  floors  can  be  removed  by  scouring  thera  with  sand  wet  in  oil  of  vitriol, 
and  water,  mixed.    Rinse  tliem,  when  the  ink  is  extracted,  with  strong  pearl-ash  water. 
424.  To  remove  Paint  and  Putty  from  Window  Glass. 

Put  sufficient  pearl-fife  into  hot  water,  to  make  it  very  strong  of  it ;  then  saturate  the 
paint  which  is  daubed  on  the  glass  with  it.  Let  it  remain  till  nearly  dry,  then  rub  it  off 
hard,  with  a  woollen  clotli.  Pearl-ash  water  is  also  good  to  remove  putty  before  it  ia 
dried  on  the  glass.    If  it  dries  on,  whiting  is  good  to  remove  it. 

425.  To  cleanse  Feather  Beds  and  Mattresses. 

When  feather  beds  become  soiled  or  heavy,  they  may  be  made  clean  and  light  by  be- 
ing treated  in  the  following  manner:  Rub  them  over  with  a  stiflf  brush,  dipped  in  hot 
soap-suds.  When  clean,  lay  them  on  a,  shed,  or  any  other  clean  place,  where  tiie  rain 
will  fall  on  them.  When  thoroughly  soaked,  let  them  dry  in  a  hot  sun  for  six  or  seven 
successive  days,  shaking  them  up  well,  and  turning  them  over  each  day.  They  should 
be  covered  over  with  a  thick  cloth  during  the  night;  if  exposed  to  the  night  air,  they 
will  become  damp,  and  mildew.  This  way  of  washing  the  bed  ticking  and  feathers, 
makes  them  very  fresh  and  light,  and  is  much  easier  than  the  old-fashioned  way  of  emp- 
tying the  beds,  and  washing  the  feathers  separately,  while  itansv.-ers  quite  as  well.  Care 
must  be  taken  to  dry  the  bed  perfectly,  before  sleeping  on  it.  Hair  mattresses  that  have 
bec9me  hard  and  dirty,  can  be  made  nearly  as  good  as  new  by  ripping  them,  washing  the 
ticking,  and  packing  the  hair  free  from  bimches,  and  keeping  it  in  a  dry,  airy  place,  sev- 
eral days.  Whenever  the  ticking  gels  dry,  fill  it  lightly  with  thsHlair,  and  tack  it  to- 
gether. 

426.  To  cleanse  Vials  and  Pie  Plates. 

Bottles  and  vials  that  have  had  medicine  in  tliem,  may  be  cleansed  by  putting  ashes  in 
each  one,  and  immersing  them  in  a  pot  of  cold  water,  then  heating  the  water  gradually,  • 
until  it  boils.  When  they  liave  boiled  in  it  an  hour,  take  it  from  the  fire,  and  let  them 
remain  in  it  till  cold  ;  then  wash  them  in  soap-suds,  and  rinse  them  in  fair  water  till  clear. 
Pie  plates  that  have  been  ifeed  much  for  baking,  are  apt  to  impart  an  unpleasant  taste  to 
tlie  pies,  which  is  owing  to  the  lard  and  butter  of  the  crust  soaking  into  them,  and  be- 
coming rancid.  It  may  be  removed  by  putting  them  in  a  brass  kettle,  with  ashes  and  cool 
water,  and  boiling  them  in  it  an  hour. 

427.  To  temper  Earthen-ware. 

Earthen-ware  that  is  used  to  bake  in,  will  he  less  liable  to  crack  from  the  heat  if  put, 
before  tfiey  are  used,  into  a  vepsel,  with  suflScient  cold  water  to  cover  them,  then  heated 
in  it  gradually,  till  the  water  boils.  When  the  vessel  is  taken  from  the  fire,  the  ware 
•hoold  remain  in  until  cold. 


132  MISCELLANEOUS   RECEIPTS. 


I  428.  To  temper  JVew  Ovens  and  Iron-ware.  i 

New  ovens,  before  they  are  baked  in,  should  have  a  fire  kept  up  in  them  half  a  day. 
As  soon  as  the  wood  is  removed,  put  up  tlie  lid  of  the  oven.  It  should  not  bo  used  lor 
baking  until  it  has  been  heated  the  second  time.  If  not  treated  in  this  manner,  it  will 
never  retain  the  heat  well.  New  flat  irons  should  bo  heated  half  a  day  btubre  they  are 
used,  in  order  to  retain  heat  well.  Iron  cooking  utensils,  when  new,  will  be  less  hablo  to 
crack  if  heated  gradually  tive  or  six  hours,  and  then  cooled  slowly,  before  being  used  to 
cook  in.  Cold  water  should  never  be  turned  into  hot  iron  utensils,  as  it  will  crack  them 
by  cooling  the  surface  too  suddenly. 

429.  To  polish  Brass,  Britannia,  and  Silver  Utensils. 
Rotten  stone,  mixed  with  a  little  spirit,  is  the  best  thing  to  clean  brass  with ;  rotten  stone 
and  oil  does  very  well.  They  should  be  polished  with  dry  rotten  stone,  and  a  dry  cloth. 
Hot  vinegar  and  milk  makes  brass  look  nice — it  should  be  rinsed  off,  wiped  dry,  and  ruti- 
bed  over  with  chalk,  to  kill  the  acid,  and  give  the  brass  a  polish.  Brass  looks  very  nice 
cleaned  in  this  manner,  and  will  keep  clean  a  long  time,  provided  all  the  acid  is  kdled — 
if  not,  they  will  turn  very  soon.  When  brass  utensils  are  not  in  use,  they  should  bo  thor- 
oughly cleaned  with  rotten  stone  and  oil,  and  wrapped  up  tight  to  exclude  the  air.  Whi- 
ting or  chalk  is  good  to  polish  silver.  If  the  silver  is  spotted,  wet  the  chalk,  (which 
Bhould  be  powdered,)  rub  it  on  the  silver,  and  let  it  remain  until  dry  ;  then  rub  it  off  with 
a  clean  dry  cloth.  When  chalk  will  not  remove  spots,  hot  ashes  will.  Britannia-ware 
should  be  rubbed  with  a  flannel  rag  dipped  in  sweeter  linseed  oil,  if  spotted,  then  wash- 
ed in  soap-suds,  and  wiped  dry.  To  give  it  a  polish,  rub  in  over  with  dry  powdered  chalk 
or  whithig,  using  a  clean  dry  rag. 

430.  To  remove  or  keep  Rust  from  Cutlery. 
Bristol  brick  is  good  to  remove  rust,  and  give  a  polish  to  steel  utensils.    It  should  be 

Eowdered  fine,  and  rubbed  on  dry,  with  a  woollen  cloth.  Knives  should  be  rubbed  on  a 
oard,  with  a  thick  leather  covered  over  it,  and  fastened  down  light.  The  brick  should 
be  dry,  and  powdered  fine,  and  the  knives  should  not  be  wet  after  cleaning,  but  mere- 
ly wipeu,  with  a  dry  clean  cloth.  To  make  the  handles  smooth,  wipe  them  with  a 
cloth  that  is  a  little  damp,  being  careful  not  to  touch  the  blades,  as  it  will  tarnish  them. 
Knives  look  very  nice  cleaned  in  this  mamier,  and  the  edge  will  keep  sliarp.  Ivory- 
handled  knives  should  never  have  the  handles  put  into  hot  water,  as  it  will  turn  them 
yellow.  If,  through  misuse,  they  turn  yellow,  rub  them  with  sand  paper.  When  Bristol 
brick  will  not  remove  rust  from  steel,  rub  the  spots  with  sand  paper  or  emery,  or  else  rub 
on  sweet  oil,  and  let  it  remain  a  day ;  then  rub  it  off  with  powdered  quicklime.  To  keep 
steel  utensils  (that  are  not  in  constant  use)  from  contracting  rust,  clean  them  thoroughljr 
with  Bristol  brick,  wipe  them  on  a  perfectly  dry  cloth,  and  rub  them  over  with  sweet  oi., 
and  cover  them  with  brown  paper,  so  as  to  exclude  the  air.  Knives  and  forks  should  be 
wrapped  up  in  brown  paper,  each  one  by  itself. 

431.  Preservatives  against  the  ravages  of  Motlis. 
Mollis  are  very  apt  to  eat  woollen  and  fur  garments  early  in  the  summer.  To  keep 
them  from  the  garments,  take  them  late  in  the  spring,  when  not  worn,  and  put  them  in  a 
chest,  with  considerable  camphor  gum.  Cedar  chips,  or  tobacco  leaves,  are  also  good 
for  this  purpose.  When  moths  get  into  garments,  the  best  thing  to  destroy  them  is  to 
hang  the  garments  in  a  closet,  and  make  a  strong  smoke  of  tobacco  leaves  under  them. 
In  order  to  do  it,  have  a  pan  of  live  coals  in  the  closet,  and  sprinkle  on  the  tobacco 
leaves. 

432.  To  destroy  Cockroaches,  Ants,  and  other  household  Vermin. 
Hellebore,  rubbed  over  with  molasses,  and  put  round  the  places  that  cockroaches  fre- 
quent, is  a  very  effectual  poison  for  them.  Arsenic,  spread  on  bread  and  butter,  and 
placed  round  rat  or  mouse  holes,  will  soon  put  a  stop  to  their  ravages.  Quicksilver  and 
the  white  of  an  egg,  beat  together,  and  laid  with  a  feather  round  the  crevices  of  the  bed- 
steads and  the  sacking,  is  very  effectual  in  destroying  bugs  in  them.  To  kill  flies,  when  so 
numerous  as  to  be  troublesome,  keep  cobalt,  wet  witli  spirit,  in  a  large  shallow  plate.  The 
spirit  will  attract  the  flies,  and  the  cobalt  will  kill  them  very  soon.  Black  pepper  is  said 
to  be  good  to  destroy  them — it  should  be  mixed,  so  as  to  be  very  strong,  with  a  little 
cream  and  sugar.  Gre^t  care  is  necessarv  in  using  the  above  poisons,  where  there  arc 
any  children,  as  they  are  so  apt  to  eat  any  thing  that  comes  in  their  way,  and  these  poisons 
will  prove  as  fatal  t^^em  as  to  vermin,  (excepting  tlie  pepper.)  The  flour  of  sulphur  is 
said  to  be  good  to^aive  ants  away,  if  sprinkled  round  the  places  that  they  frequent. 
Sage  is  also  good.  Weak  brine  will  kill  worms  in  gravel  walks,  if  kept  moist  with  it  a 
week  in  the  spring,  and  three  or  four  days  in  the  fall." 

V   COMMON  SIMPLE  DYES. 

433.  To  Dye  Black. 

Allow  a  pound  of  logwood  to  each  pound  of  goods  that  areto  be  dyed.  Soak  it  over 
night  in  soft  water,  then  boil  it  an  hour,  and  strain  the  water  in  which  it  is  boiled.  E'^or 
each  pound  of  logwood,  dissolve  an  ounce  of  blue  vitriol  in  lukewarm  water  sufficient 
to  wet  the  goods.  Dip  the  goods  in — when  saturated  with  it,  turn  the  whole  into  the  log- 
wood dye.  If  the  goods  are  cotton,  set  the  vessel  on  the  fire,  and  let  the  goods  boil  ten 
or  fifteen  minute8_,  stirring  them  constantly  to  prevent  their  spotting.  Silk  and  woollen  goods 
should  not  be  boiled  in  the  d^n-stuff,  but  it  should  be  kept  at  a  scalding  heat  for  twenty 
minutce.    Drain  the  goods  without  wringing,  and  hang  them  in  a  dry,  shady  place,  wiicre 


* 


I 


MISCELLANEOUS   RECEIPTS.  133 

they  will  have  the  air.  When  dry,  set  the  color  by,  pnt  them  into  scalding  hot  water,  that 
has  salt  ia  it,  in  the  proportion  of  a  tea-cup  full  to  three  gallons  of  the  water.  Let  the 
goods  rcinain  in  it  till  cold ;  then  hang  them  where  they  will  dry;  (tiiey  should  not  be 
wrung.)  Boiling  hot  suds  is  the  best  thing  to  set  the  color  of  black  silk — ^let  it  remain  in 
it  till  cold.    Soaking  black-dyed  goods  m  sour  milk,  is  adso  good  to  set  the  color.    - 

434.  Green  and  Blue  Dye,  for  Silks  and  fVoollens. 

For  green  dye,  take  a  pound  of  oil  of  vitriol,  and  turn  it  upon  half  an  ounce  of  Span- 
ish indigo,  that  has  been  reduced  to  a  fine  powder.  Stir  them  well  together,  then  add  a 
lumn  of  pearl  ash,  of  the  size  of  a  pea — as  soon  as  the  fermentation  ceases,  bottle  it — 
the  Hye  will  be  tit  for  use  the  next  day.  Cheraic  blue  is  made  in  the  same  manner,  only 
using  half  the  quantity  of  vitriol.  For  woollen  goods,  the  East  indigo  will  answer  aa 
well  as  the  Spanish,  and  comes  much  lower.  This  dye  will  not  answer  for  cotton  goods, 
as  tlie  vitriol  rots  the  threads.  Wash  the  articles  that  are  to  be  dyed  till  perfectly  clean, 
and  free  from  color.  If  you  cannot  extract  the  color  by  rubbing  it  in  hot  suds,  boil  it  out 
— rinse  it  in  soft  water,  till  entirely  free  from  soap,  as  the  soap  will  ruin  the  dye.  To  dye 
a  pale  color,  put  to  each  quart  of  soft  warm  water  that  is  to  be  used  for  the  dye,  ten  drops 
of  the  above  composition — if  you  wish  a  deep  color,  more  will  be  necessary.  Put  in  the 
articles  without  crowding,  and  let  them  remain  in  it  till  of  a  good  color — the  dye  stuff 
should  bo  kept  warm — take  the  articles  out  without  wringing,  drain  as  much  of  the  dye 
out  of  them  as  possible,  then  hang  them  to  dry  in  a  shady,  airy  place.  Thpy  should  bo 
dyed  when  the  weather  is  dry — if  not  dried  quick,  they  will  not  look  nice.  When  perfect- 
ly dry,  wash  them  in  lukewarm  suds,  to  keep  the  vitriol  from  injuring  the  texture  of  the 
cloth.  If  you  wish  for  a  lively  bright  green,  mix  a  little  of  the  above  composition  with 
yellow  dye. 

435.  Yellow  Dyes. 

To  dye  a  buff  color,  boil  equal  parts  of  arnotto  and  common  potash,  in  soft  clear  wa- 
ter. When  dissolved,  take  it  from  the  fire;  when  cool,  put  in  the  goods,  which  should 
previously  be  washed  free  from  spots,  and  color ;  set  them  on  a  moderate  tire,  where  they 
will  keep  hot,  till  the  goods  are  of  the  shade  you  wish.  To  dye  salmon  and  orange 
color,  tie  arnotto  in  a  b  ig,  and  soak  it  in  warm  soft  soap  suds,  till  it  becomes  soft,  so  that 
you  can  squeeze  enough  of  it  through  the  bag  to  make  the  suds  a  deep  yellow — put  in  the 
articles,  which  should  be  clean,  and  free  from  color ;  boil  them  till  of  the  shade  you  wish. 
There  should  be  enough  of  the  dye  to  cover  the  goods — stir  them  while  boiling,  to  keep 
them  from  spotting.  This  dye  will  make  a  salmon  or  orange  color,  according  to  the 
strength  of  it,  and  the  time  the  goods  remain  in.  Drain  them  out  of  the  dye,  and  dry 
them  quick,  m  the  shade — when  dry,  wash  them  in  soft  soap  suds.  Goods  dyed  in  this 
manner  should  never  be  rinsed  in  clear  water.  Peach  leaves,  fustic,  and  saffron,  all 
make  a  good  straw  or  lemon  color,  according  to  the  strength  of  the  dye.  Tliey  should  be 
steeped  in  soft  fair  water,  in  an  earthen  or  tin  vessel,  and  then  strained,  and  the  dye  set 
with  alum,  and  a  httle  gum  arable  dissolved  in  the  dye,  if  you  wish  to  stiffen  the  article. 
\Vhen  the  dye-stuff  is  strained,  steep  the  articles  in  it. 

436.  Red  Dyes. 
Madder  makes  a  ^ood  durable  red,  but  not  a  brilliant  color.  To  make  a  dye  of  it,  allow 
for  half  a  pound  of  it  three  ounces  of  alum,  and  one  of  cream  of  tartar,  and  six  gallons 
of  water.  This  proportion  of  ingredients  will  make  sufficient  dye  for  six  or  seven  pounds 
of  goods.  Heat  half  ot"  the  water  scalding  hot,  in  a  clean  brass  kettle,  then  put  in  the 
alum  and  cream  of  tartar,  and  let  it  dissolve.  When  the  water  boils,  stir  the  alum  and 
tartar  up  in  it,  put  in  the  goods,  and  let  them  boil  a  couple  of  hours;  then  rinse  them  in 
fair  water — empty  the  kettle,  and  put  in  three  gallons  of  water,  a»d  the  madder-  rub  it 
fine  in  the  water,  then  put  in  the  goods,  and  set  them  where  they  will  keep  scalding  hot 
for  an  hour,  without  boiling — stir  them  constantly.  When  they  have  been  scalding  an 
hour,  increase  the  fire  till  tli"y  boil.  Let  them  boil  five  minutes ;  then  drain  them  out  of 
the  dyo.  and  rinse  them,  without  wriniring,  in  t'lir  water,  and  hang  them  in  the  shade, 
where  ihey  will  dry.  To  dye  a  fine  crimson,  take  for  each  pound  of  goods  two  and  a 
half  ount-es  of  alum,  an  ounce  and  a  half  of  white  tartar — put  them  in  a  brass  kettle, 
with  sufficient  fair  water  to  cover  your  goods ;  set  it  where  it  will  boi]  briskly  for  several 
minutes ;  then  put  in  the  goods,  which  should  be  washed  clean,  and  rinsed  in  fair  water. 
When  the  goods  have  boiled  half  an  hour,  take  them  out,  without  wrinsing,  and  hang  it 
where  it  will  cool  all  over  alike,  without  drying  ;  empty  out  the  alum  and  tartar  water, 
put  fresh  water  in  the  kettle,  and  for  each  pound  of  goods  to  be  d^i,  put  in  an  ounce  of 
cochineal,  powdered  fine.  Set  the  kettle  on  the  fire,  and  letdHnvatcr  boil  fifteen  or 
twenty  minutes ;  then  put  in  sufficient  cold  water  to  make  it  lunHrm,  put  in  the  goods, 
.and  boil  them  an  hour  and  a  quarter — ^take  them  out  without  wWJFirig,  and  dry  them  in 
a  shady  place.  The  blossoms  of  the  Balm  of  Gilead.  steeped  with  fair  watPr  in  a  vessel, 
then  strained,  will  dye  silk  a  pretty  red  color.  The  silk  should  be  washed  clean,  and  free 
from  col'r,  then  rinsed  in  fair  water,  and  boiled  in  the  strained  dye,  with  a  small  piece  of 
alum.  To  dye  a  fine  delicate  pink,  use  a  carmine  saucer — the  directions  for  dyeing  come 
with  the  saucers.  It  is  too  expensive  a  dye  for  bulky  goods,  but  for  faded  fancy  shawUi 
and  ribbons,  it  is  quite  worth  the  while  to  use  it,  as  it  gives  a  beautiful  shade  of  pink. 

437.  Slate- Colored  Dye. 

To  make  a  good  dnrk  slate  color,  boil  snsar-loaf  paper  with  vinegar,  in  an  iron  utensil 
— pnt  in  alum  to  set  tbo  color.  Tea  ^rounds,  set  with  copperas,  makes  a  good  i^late  color. 
To  Droduce  a  lieht  slate  color,  boil  white  maple  bark  in  clear  water,  with  a  little  alum — 
the  bark  should  be  boiled  in  a  brass  utensil.  The  dye  for  slate  color  should  be  strained 
before  the  goods  are  put  into  it.  They  should  be  boiled  in  it,  and  then  hung  where  they 
will  drain  and  dry. 

12 


134  MISCELLANEOUS   RECEIPTS. 

^r  438.  Soap  from  Scraps. 

Dissolve  eighteen  pounds  of  potash  in  three  pailsful  of  water :  then  add  to  it  twenty- 
five  pounds  of  grease,  and  boil  it  over  a  slow  fire  for  a  couple  of  hours.  Turn  it  into  a 
barrel,  and  fill  it  up  with  water. 

439.  Cold  Soap. 

Heat  twenty-six  pounds  of  strained  grease.  When  melted,  mix  it  with  four  pailsful 
of  lye,  made  of  twenty  pounds  of  white  potash.  Let  the  whole  stand  in  the  sun,  stirring 
it  frequently.  In  the  course  of  a  week,  fill  the  barrel  with  weak  lye.  This  method  of 
makmg  soap  is  much  easier  than  to  make  a  lye  of  your  ashes,  while  it  is  as  cheap,  if  you 
sell  your  ashes  to  the  soap-boiler. 

-  ^  440.  Hard  Soap. 

Dissolve  twenty  weight  of  white  potash  in  three  pailsful  of  water.  Heat  twenty 
pounds  of  strained  grease,  then  mix  it  with  the  dissolved  potash,  and  boil  them  together 
till  the  whole  becomes  a  thick  jelly,  which  is  ascertained  by  taking  a  little  of  it  out  to  get 
cold.  Take  it  from  the  fire,  stir  in  cold  water  till  it  grows  thin,  tnen  put  to  each  pailful 
of  soap  a  pint  of  blown  salt — stir  it  in  v/ell.  The  succeeding  day,  separate  it  from  the 
lye,  and  heat  it  over  a  slow  fire.  Let  it  boil  a  quarter  of  an  hour,  then  take  it  from  the 
fire.  If  you  wish  to  have  it  a  yellow  color,  put  in  a  little  palm  oil,  and  turn  it  out  into 
wooden  vessels.  When  cold,  separate  it  again  from  the  lye,  and  cut  it  in  bars — let  them 
remain  in  the  sun  several  days  to  dry. 

441.  Windsor  and  Castile  Soap. 

To  make  the  celebrated  Windsor  soap,  nothing  more  is  necessary  than  to  slice  the  best 
white  soap  as  thin  as  possible,  and  melt  it  over  a  slow  fire.  Take  it  from  the  fire  when 
melted,  and  when  it  is  just  lukewarm,  add  enough  of  the  oil  of  caraway  to  scent  it.  If 
any  other  fragrant  oil  is  liked  better,  it  may  be  substituted.  Turn  it  into  moulds,  and  let 
it  remain  in  a  dry  situation  for  five  or  six  days.  To  make  Castile  soap,  boil  common  soft 
soap  in  lamp  oil  three  hours  and  a  half. 

442.  Bayherry,  or  Myrtle  Soap. 

Dissolve  two  pounds  and  a  quarter  of  white  potash  in  five  quarts  of  water,  then  mix  it 
with  ten  pounds  of  myrtle  wax,  or  bayherry  tallow.  Boil  the  whole  over  a  slow  fire,  till 
it  turns  to  soap,  then  add  a  tea-cup  of  cold  water — let  it  boil  ten  minutes  longer — at  the 
end  of  that  lime  turn  it  into  tin  moulds,  or  pans,  and  let  them  remain  a  week  or  ten  days 
to  dry,  then  turn  them  out  of  the  moulds.  If  you  wish  to  havo  the  soap  scented,  stir  into 
it  any  essential  oil  that  has  an  agreeable  smell,  just  before  you  turn  it  into  the  moulds 
This  kind  of  soap  is  excellent  for  shaving,  and  chapped  hands — it  is  also  good  for  erup- 
tions on  the  face.  It  will  be  fit  for  use  in  the  course  of  three  or  four  weeks  after  it  is 
ma^e,  but  it  ia  better  for  being  kept  t«n  or  twelve  months. 


THE  WHOLE  ART  OF  CARVING. 


PRELIMINARY   REMARKS. 


The  carving  knife  should  be  light,  of  middling  size,  and  of 
a  fine  edge.  Strength  is  less  required  than  skill  in  the  man- 
ner of  using  it ;  and  to  facilitate  this,  the  butcher  should  be 
directed  to  divide  the  joints  of  the  bones  of  all  carcass  joints 
of  mutton,  lamb,  and  veal,  (such  as  neck,  breast,  and  loin,) 
which  then  may  easily  be  cut  into  thin  slices,  attached  to 
the  bones.  If  the  whole  of  the  meat  belonging  to  each  bone 
should  be  too  thick,  a  small  slice  may  be  taken  off  between 
every  two  bones. 

The  more  fleshy  joints  (as  fillets  of  veal,  leg  or  saddle  of 
mutton,  and  beef,)  are  to  be  helped  in  thin  slices,  neatly  cut, 
and  smooth.  Observe  to  let  the  knife  pass  down  to  the  bone 
in  the  mutton  and  beef  joints. 

The  dish  should  not  be  too  far  off  the  carver,  as  it  gives 
an  awkward  appearance,  and  makes  the  task  more  difficult. 
Attention  is  to  be  paid  to  help  every  one  to  a  part  of  such  ar- 
ticles as  are  considered  best. 

In  helping  fish,  take  care  not  to  break  the  flakes,  which  in 
cod  and  very  fresh  salmon  are  large,  and  contribute  much  to 
the  beauty  of  its  appearance.  A  fish  knife  not  being  sharp, 
divides  it  best.  Help  a  part  of  the  roe,  milt,  or  liver,  to  each 
person.  The  heads  of  carp,  part  of  those  of  cod  and  salmon, 
sounds  of  cod,  and  fins  of  turbot,  are  likewise  esteemed  nice- 
ties, and  are  to  be  attended  to  accordingly. 

In  cutting  up  any  wild  fowl,  duck,  goose,  or  turkey,  for  a 
large  party,  if  you  cut  the  slices  down  from  pinion  to  pinion, 
without  making  wings,  there  will  be  more  handsome  pieces. 

1.  Sirloin  of  Beef  . 

This  may  be  begun  at  either  end,  or  by  cutting  in  the  mid- 
die.  It  is  usual  to  inquire  whether  the  outside  or  inside  is 
preferred.  For  the  outside,  the  slice  should  be  cut  down  to 
the  bones,  and  the  same  with  every  following  helping.     Slice 


136 


THE   ART   OF    CARVING. 


the  inside  likewise,  and  give  with  each  piece  some  of  the  soft 
fat.  The  inside,  done  in  the  following  manner,  is  excellent : 
Have  ready  some  shaiot  vinegar,  boiling  hot ;  mince  the  meat 
large,  and  a  good  deal  of  the  fat ;  sprinkle  it  with  salt,  and 
pour  the  vinegar  and  the  gravy  on  it.  Help  with  a  spoon  as 
quick  as  possible,  on  hot  plates.  v 

2.  Aitch  or  Edgehone  of  Beef, 

Cut  off  a  slice,  an 
d-  inch   thick,   all   tho 

length  from  a  to  J, 
and  then  help.  The 
soft  fat,  which  re- 
sembles marrow,  lies 
at  the  back  of  the 
bone,  below  d — the 
firm  fat  must  be  cut 
in  horizontal  slices 
at  the  edge  of  the  meat,  c.  The  skewer  used  in  keeping  the 
meat  together  while  boiling,  is  shown  at  a,  which  should  be 
drawn  out  before  served  up  ;  or,  if  neccssaiy  to  leave  it  in, 
place  instead  one  of  silver. 

3.  Shoulder  of  Mutton. 

This  is  a  very  good 
joint,  and  by  many  pre- 
ferred to  the  leg ;  for, 
if  properly  roasted,  it 
abounds  in  gravy,  and 
produces  many  nice  bits. 
The  figure  annexed  rep- 
resents it  as  laid  in  the 
dish,  with  its  back  up- 
permost.  It  should  first 
be  cut  in  the  hollow  part,  in  the  direction  a,  h,  and  the  knife 
passed  deep  to  the  bone.  The  best  part  of  the  fat  lies  on 
the  outer  edge,  and  it  is  to  be  cut  out  in  thin  slices,  in  the  di- 
rection/*. If  many  are  at  the  table,  and  the  hollow  part  cut 
in  the  line  a,  J,  is  eaten,  some  very  good  and  delicate  slices 
may  be  cut  out  on  each  side  the  ridge  of  the  blade  bone,  in 


THE   ART   OF    CARVING. 


137 


the  direction  c,  d.  The  line  between  these  two  dotted  lines 
is  that  in  the  direction  of  which  the  edge  or  ridge  of  the  blade 
bone  lies,  and  cannot  be  cut  across.     It  is  necessary  to  wind 

writing  paper  around  the 
shank,  as  in  the  leg,  pro- 
vided  you  wish  to  handle 
it.  The  lower  side  of 
the  shoulder  has  two 
cuts  abounding  in  gravy. 
The  part  in  the  direction 
i,  kf  is  lean ;  the  other,  gj 
h,  is  very  fat. 

4.  Knuckle  of  Veal. 

A  knuckle  of 
veal  cuts  in  neat 
slices  only  in 
one  direction, 
viz. :  from  a  to 

b.  The  line  rf, 

c,  divides  two 
bones,  which  it 
is  necessary  to 

separate  in  order  to  get  at  the  best  marrowy  fat  portion- 
also  cut  asunder  the  knuckle  bones. 


5.  Roasted  Breast  of  Veal, 


Cut  to  the  left 
on  the  first  line  rf, 
c ;  then  cross  from 
c  to  the  most  dis- 
tant a.  The  lines 
a,  dy  a,  df  &c., 
represent  the  di- 
rections in  whicii 
the  brisket,  or 
gristly  part  should 
be  divided  ;  d,  c, 
show  the  course 


of  the  ribs,  and  e  is  the  sweetbread. 

12* 


138 


THE  AET  OF  CAEVINa. 


6.  A  Spare  Rib, 

Cut  out  first  a 
slice  from  the  fleshy 
portion,  following 
the  line  a,  b.  This 
will  give  a  due  pro- 
portion of  fat  and 
lean.  After  this 
part  is  taken  away, 
the  bone  lying  in 
the  direction  d,  b,  c, 
should  be  separated,  breaking  it  off  at  the  joint,  c. 

7.  Saddle  of  Mutton. 

Cut  long  thin  slices 
from  the  tail  to  the 
end,  viz.  :  from  a  to 
b,  beginning  close  to 
the  back  bone.  If  a 
large  joint,  the  slice 
may  be  divided.  Cut 
some  fat  from  the 
sides. 

8.  P^. 

The  cook  usually 
divides  the  body  be- 
fore it  is  sent  to  the 
table,  and  garnish- 
es the  dish  with  the 
jaws  and  ears.  The 
first  thing  is  to  sep- 
arate the  shoulder 
from  the  carcass  on 
one  side,  and  then  the  leg,  according  to  the  direction  given 
by  the  dotted  line  a,  b,  c.  The  ribs  are  then  to  be  divided 
into  about  two  helpings,  and  an  ear  or  jaw  presented  with 
them,  and  plenty  of  sauce.  The  joints  may  either  be  divided 
into  two  each,  or  pieces  may  be  cut  from  them.     The  ribs 


J 


THE  AET  OP  CARVING. 


idd 


are  reckoned  the  finest  part,  but  some  people  prefer  the  neck, 
and  between  the  shoulders. 

9.  Half  a  Calf^s  Head,  boiled. 

Be  careful  and  get 
a  young  one,  as  they 
look  much  handsomer 
served  up,  and  be- 
sides are  more  ten- 
der. First  cut  in  the 
direction  c,  h.  The 
throat  bread  is  con- 
sidered  the  choicest 
part ;  it  lies  in  the  fleshy  portion,  near  the  termination  of  the 
jaw-bone,  and  the  line  c,  d,  shows  the  direction  to  cut  into  it. 
On  the  under  part  of  the  lower  jaw  there  is  some  ver}'  nice 
meat ;  and  about  the  ear,  g,  some  fat  rather  gristly,  but 
highly  esteemed.  The  part  near  the  neck  is  very  inferior. 
Sometimes  the  bone  in  the  line  /*,  e,  is  cut  off,  but  this  is  a 
coarse  part.  The  sweet  tooth  is  quite  a  delicacy — ^it  lies 
back  of  all  the  rest,  and,  in  a  young  calf,  is  easily  extracted 
with  the  knife.  Many  like  the  eye,  which  you  must  cut  out 
with  the  point  of  your  knife,  and  divide  in  two.  Under  the 
head  is  the  palate,  which  is  reckoned  a  nicety. 

10.  Leg  of  Mutton. 

A  leg  of  wether 
mutton,  (which  is 
best  flavored)  may 
be  known  at  the 
market  by  a  round 
lump  of  fat  at  the 
edge  of  the  broadest 
part,  a  little  above 
the  letter  a.  The 
best  part  is  midway  between  the  knuckle  and  farther  end. 
Begin  to  help  there,  by  cutting  thin  slices  to  5.  If  the  out- 
side is  not  fat  enough,  help  some  from  the  side  at  the  broad 
end,  in  slices  from  e  to/.  This  part  is  most  juicy,  but  many 
prefer  the  knuckle,  which,  in  fine  mutton,  will  be  very  tender, 


140 


THE   ART   OF   CARVING. 


though  dry.  There  are  very  fine  slices  in  the  back  of  the 
leg — turn  it  up,  and  cut  the  broad  end,  not  in  the  direction 
you  did  the  other  side,  but  lengthwise.  To  cut  out  the  cramp 
bone,  take  hold  of  the  shank  (which  should  be  previously 
wound  round  with  half  a  sheet  of  fool's-cap  paper)  with  your 
left  hand,  and  cut  down  to  the  thigh  bone  at  g,  then  pass  the 
knife  under  the  cramp  bone,  in  the  direction  g,  d, 
11,  Ham. 

Ham  may  be  cut 

three  ways ;  the  com- 
mon method  is  to  be- 
gin in  the  middle,  by 
long  slices  from  h  to 
c,  from  the  centre, 
through  the  thick  fat. 
This  brings  to  the 
prime  at  first,  which  is  likewise  accomplished  by  cutting  a 
small  round  hole  on  the  top  of  the  ham,  as  at  a,  and  with  a 
sharp  knife  enlarging  that,  by  cutting  successive  thin  circles 
— this  preserves  the  gravy,  and  keeps  the  meat  moist.  The 
last,  and  most  saving  way,  is  to  begin  at  the  hock  end,  (which 
many  are  most  fond  of,)  and  proceed  onward.  Ham  that  is 
used  for  pies,  &c.,  should  be  cut  from  the  under  side. 
12.  Fore  Quarter  of  Lamh. 

Separate  the 
shoulder  from  the 
breast  and  ribs,  by 
passing  the  knife 
under,  in  the  di- 
rection of  a,  b,  c, 
and  d.  Be  care- 
ful to  keep  it  to- 
wards  you  horizontally,  to  prevent  cutting  the  meat  too  much 
off  the  bones.  If  grass  lamb,  the  shoulder  being  large,  put 
it  into  a  another  dish.  Squeeze  the  juice  of  half  a  Seville 
orange  or  lemon  on  the  other  part,  and  sprinkle  a  little  salt 
and  pepper ;  then  separate  the  gristly  part  from  the  ribs,  in 
the  line  e,  c,  and  help  either  from  that  or  from  the  ribs,  as  may 
be  chosen. 


THE  ART  OF   CARVING.  141 

13.  Haunch  of  Venison, 

First  cut  it 
down  to  the 
bone,  in  the  line 
d,  c,  a,  then  turn 
the  dish  with 
the  end  a  to- 
wards  you ;  put 
in  the  point  of 
the  knife  at  c, 

and  cut  it  down  as  deep  as  you  can  in  the  direction  c,  b.  Thus 
cut,  you  may  take  out  as  many  slices  as  you  please,  on  the 
right  or  left.  As  the  fat  lies  deeper  on  the  left,  between  b 
and  a,  to  those  who  are  fond  of  fat,  as  most  venison  eaters 
are,  the  best  flavored  and  fattest  slices  will  be  found  on  the 
left  of  the  hue  c,  b,  supposing  the  end  a  turned  towards  you. 
Slices  of  venison  should  not  be  cut  too  thick  nor  too  thin,  and 
plenty  of  gravy  given  with  them. 

14.  Round  of  Beef 

This  is  cut  in  the  same  way  as  a  fillet  of  veal.  It  should 
be  kept  even  all  over.  When  helping  the  fat,  be  careful  not 
to  hack  it,  but  cut  it  smooth.  A  deep  slice  should  be  taken 
off*  before  you  begin  to  help,  as  directed  in  the  edge-bone. 

15.  Brisket  of  Beef. 

This  must  be  cut  lengthwise,  quite  down  to  the  bone,  after 
separating  the  outside  or  first  slice,  which  must  be  cut  pretty 
thick. 

16.  Leg  of  Pork. 

This  joint  is  sent  to  the  table,  whether  boiled  or  roasted, 
as  a  leg  of  mutton,  roasted  and  cut  up  in  the  same  manner. 
The  close  firm  flesh  about  the  knuckle  is  by  many  reckoned 
best. 

17.  Haunch  of  Mutton. 

This  is  formed  by  the  leg  and  part  of  the  loin,  cut  so  as  to 
resemble  a  haunch  of  venison,  and  is  to  be  helped  at  table  in 
the  same  manner. 


142 


THE  AET  OF   CARVING. 


18.  Goose.        i2^ 

Turn  the  neck  end 
of  the  goose  towards 
you,  and  cut  the 
whole  breast  in  slices 
on  each  side  of  the 
Hrd,  but  only  re- 
move them  as  you 
help  each  person,  un- 
less the  company  is  so  large  as  to  require  the  legs  likewise. 
Turn  the  goose  on  one  side,  and  then  take  off  the  leg  by  put- 
ting  the  fork  into  the  small  end  of  the  leg  bone,  pressing  it 
close  to  the  body ;  and,  having  passed  the  knife  in  the  line  e, 

d,  turn  the  leg  back,  and,  if  a  young  bird,  it  will  easily  sepa- 
rate. 

To  take  off  the  wing,  put  your  fork  into  the  small  end  of 
the  pinion,  and  press  it  close  to  the  body ;  then  put  in  the 
knife  at  c,  and  divide  the  joint,  taking  it  down  in  the  direction 
c,  d.  Nothing  but  practice  will  enable  people  to  hit  the  joint 
exactly  at  the  first  trial.  When  the  leg  and  wing  of  one  side 
are  done,  go  on  to  the  other;  cut  off  the  apron  in  the  line jT, 

e,  g,  then  take  off  the  merry-thought  in  the  line  o,  i.  The 
neck  bones  are  next  to  be  separated  as  in  a  fowl,  and  all  other 
parts  divided  the  same. 

19.  A  Fowl 

A  boiled  fowl's  legs  are  bent 
inwards,  but  before  it  is  served, 
the  skewers  are  to  be  removed. 
Lay  the  fowl  on  your  plate,  and 
place  the  joints  as  cut  off  on 
the  dish.  Take  the  wing  off, 
in  the  direction  of  a  to  Z>,  in  the 
annexed  engraving,  only  divi- 
ding the  joint  with  your  knife  ;  and  then,  with  your  fork,  lift 
up  the  pinion,  and  draw  the  wings  towards  the  legs,  and  the 
muscles  will  separate  in  a  more  complete  form  than  if  cut. 
Slip  the  knife  between  the  leg  and  body,  and  cut  to  the  bone ; 
then,  with  the  fork,  turn  the  leg  back,  and,  if  the  bird  is  not 


THE  AUT  OT   CARVINa.  143 

old,  the  joint  will  give  way.  When  the  four  quarters  are  thus 
removed,  take  off  the  merry-thought  from  «,  and  the  necK 
bones,  these  last  by  putting  in  the  knife  at  c,  and  pressing  it 
under  the  long  broad  part  of  the  bone,  in  the  line  c,  h ;  then 
lift  it  up,  and  break  it  off  from  the  part  that  sticks  to  the 
br  jast.  The  next  thing  is  to  divide  the  breast  from  the  car- 
cass, by  cutting  through  the  tender  ribs,  close  lo  the  breast, 
quite  down  to  the  end  of  the  fowl ;  lay  the  back  up,  put  your 
knife  into  the  bone,  half  way  from  the  neck  to  the  rump,  and 
on  raising  the  lower  part,  it  will  readily  separate.  Turn 
the  neck  towards  you,  and  very  neatly  take  off  the  two  sides- 
men,  and  the  whole  will  be  done.  As  each  part  is  taken  off. 
it  should  be  turned  neatly  on  the  dish,  and  care  should  be 
taken  that  what  is  left  should  go  properly  from  the  table.  The 
breast  and  wings  are  looked  upon  as  the  best  parts,  but  the 
legs  are  most  juicy  in  young  fowls.  After  all,  more  advan- 
tage will  be  gained  by  observing  those  who  carve  well,  and  a 
litUe  practice,  than  by  any  written  directions  whatever. 

20.  Partridge. 

This  bird  is  cut  up  in  the  same  way  as  a  fowl.     The  best 
parts  are  the  wings,  breast,  and  merry-thought ;  but  the  bird 
being  small,  the  two  latter  are  not  often  divided.     The  wing 
is  considered  the  best,  and  the  tip  is  reckoned  the  most  delie- 
cate  morsel  of  the  whole. 

21.  Pigeons, 

Pigeons  are  considered  very  fine  eating.  It  is  usual  to  cut 
them  in  half,  either  from  top  to  bottom,  or  across.  The  low- 
er part  is  generally  thought  best. 

22,  Turkey, 

Fix  your  fork  firmly  in  the  lower  part  of  the  breast,  so  as 
to  have  full  command  of  the  turkey.  Slice  down  on  each 
side  of  the  centre  of  the  breast,  two  or  three  lines  lengthwise 
with  the  body ;  then  take  off  the  leg  on  one  side,  holding  the 
knife  in  a  sloping  direction,  the  point  turned  towards  the  end 
of  the  body.  This  done,  cut  off  the  wing  on  the  same  side, 
in  a  line  nearly  parallel  with  the  length  of  the  turkey. 


144 


THE  ART   OF   CARVING. 


When  you  have  thus  separated  the  wings  and  legs,  take  off 
from  the  breast  bone  the  parts  you  before  sliced  down.  Be 
very  attentive,  in  separating  the  wing,  not  to  cut  too  near  the 
neck,  or  you  will  find  yourself  interrupted  by  the  neck  bone, 
from  which  the  wing  must  be  taken. 

■-^     23.  Cod's  Head. 

Fish  in  general 
requires  very  little 
carving,  the  fleshy 
parts  being  those 
principally  esteem- 
ed. A  cod's  head 
and*shoulders,  when 
in  season,  and  properly  boiled,  is  a  very  genteel  and  hand- 
some dish.  When  cut,  it  should  be  done  with  a  fish  trowel ; 
the  parts  about  the  back-bone,  or  the  shoulders,  are  by  far 
the  firmest  and  best.  Take  off  a  piece  quite  down  to  the 
bone,  in  the  direction  a,  h,  c,  d,  putting  in  the  spoon  at «,  c, 
and  with  each  slice  of  the  fish  give  a  piece  of  the  round, 
which  lies  underneath  the  back-bone,  and  lines  it,  the  meat 
of  which  is  thin,  and  a  little  darker  colored  than  the  body  of 
the  fish  itself.  This  may  be  got  by  passing  a  spoon  under  it, 
in  the  direction  d,f.  About  the  head  are  many  delicate  parts, 
■lihnd  a  great  deal  of  the  jelly  kind.  The  jelly  part  lies  about  the 
jaw-bone,  and  the  firm  parts  within  the  head.  Some  are  fond 
of  the  palate,  and  others  the  tongue,  which  likewise  may  h 
got  by  putting  a  spoon  into  the  mouth. 


i 


Uh 


')L  .t, 


CINCINNATI    PLUM-PUDDING. 

One  cup  of  "  salt  jwrk,'^  (the  porfi 
of  course)  chopped  fine,  and  dis- 
solved in  one  cup  of  boiling  water, 
one  cup  of  mo]as=5e9,  one  cup  of  su- 
gar, one  pound  of  raisins,  five  cups 
of  flour,  one  teaspoonfol  of  salera- 
tus — adding  cloves,  cinnamon,  etc., 
to  suit  the   taste. 


7ttt    Hi 


egg.    Bake 


v^. 


Q  pint  of  II' 
■  miik,  one  >  . 

•  iten,  tlie  iT^. 


\sbr  :B  of  tl 

I  ct"  sufs-ar  in  v 

lomon.    Sp: 

or  ar.v"^--  j-^ur   rdu  v» 

orti)C.  n.ace  intheoye* 

^a^e  roid  wiih  cream, 

second  on!/  to  ice  CiOiiin,  and  for  sdjiw 
better. 


SxcrwBALLS.— 'Take  half  a  pound  of  the  best 
rice,  pnt  it  into  a  saucepan  with  a  quart  of  new 
milk ;  simracr  it  slowly,  so  that  it  may  not  burn; 
when  it  has  absorbed  all  the  milk, let  it  cool;  tliea 
mix  io  the  whites  of  two  e^^s;  pare  and  core 
some  nuddling-sized  apples;  put  a  little  sugar  in- 
to each,  then  envelop  them  in  rice;  tie  them  in 
cloths,  and  boil  them  for  twenty  minutes  or  half 
an  hour,  according  to  the  quality  of  the  apples 
used.  Turn  them  into  a  dish  to  serTe,lBnd  dust 
them  thickly  with  loaf  sugar.  Tlie  advantage  of 
this  dish  is,  that  it  employs  the  whites  of  eggij; 
and  pomcriraes,  after  makiner  custards  or  nrepara- 
tiniis  which  require  the  yolks  of  eggs,  honsekeep- 
■  c  at  a  loss  to  tiim  the  whites  to  account. 


^^.^ 


#■ 


,JL 


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